
























All C< 


NEW A 


POST 

Class 7 r fe 

The Qua 


Reinthal & Ne 

book_ 

106-110 West 29 

Copyright N° _ 


COPYRIGHT DEPOSIT. 


THE GREAT 

Of the World are the 

Greatest Moments of a Girl’s Life. 

BY HARRISON FISHER. 

This remarkable Success and many SIMILAR NEW 
ONES by foremost American Artists reproduced in 
colors. All shown in Free Booklet “M.” 

Ready April 1; to the Trade Only. 

PRICES: 


Lot of 100 assorted.$ 2.00 

Lot of 1000 assorted. 15.00 

Lot of 2500 assorted.per M 12.50 

Lot of 5000 or more.per M 10.00 


HE EVENTFUL HOURS ” SERIES 

ALFRED JAMES DEWEY 





“BABY MINE” SERIES 

“HELLO” SERIES phiup boileau 



All Copyrighted. 
























































The National 
Soda Fountain 

Guide 



BY 


IVilliam S. Adkins 


Rational Jhuggisl 

St. Louis, Mo. 

COPYRIGHT 1913, BY HENRY R. STRONG 









V 


/) 


A 


Sells and Re-sells All Year ’Round 



GRAPE JUICE 

THE FAMILY DRINK. 

Bottled where the Best Grapes Grow 

There is SATISFACTION as well as PROFIT in handling Armour’s Grape Juice. 
Its purity, freshness and fine flavor are positive qualities. 

It is the drink of health and pleasure. 

Pressed and bottled in the model Armour factories at Westfield, N. Y., and 
Mattawan, Michigan. 

We furnish our dealers with the finest line of selling helps in the form of Window 
Displays, Store Signs, Display Racks, Cutouts and Store Decorations. 

We advertise regularly in leading publications of wide circulation. 

Serve Armour’s at your fountain. Sell it by the bottle and case. 


Write for 
Particulars 


ARMOUR# COMPANY Chicago 

OT <P 



KING OF THE FOUNTAIN 

PARELJN 




REGISTERED 


fW»! 




TRADE MARK 


V IN-FIZ deserves its high place at the top of the list of popular drinks. It has a snap 
and fine flavor that is distinctive. It is delicious and delightfully refreshing. A trade 
winner and profit earner for the dealer. Backed by attractive advertising. 

Get our Vin-Fiz Window Display and our line of advertising material. 

Your store will be the talk of the town. :: :: WRITE TODAY. 

VIN-FIZ CO., 43d Street and Center Ave., CHICAGO 





















TABLE OF CONTENTS 


INTRODUCTION. 

PAGE 

Historical and Retrospective. 5 


PART I. THE 


How to Buy a Soda Fountain. 17 

Care of the Fountain. 18 

Fountain Decorations. 21 

Advertising the Fountain. 23 

Soda Menus. 27 

Food at the Soda Counter. 29 

Check Systems. 30 

What a Beginner Should Attempt .. 33 
Suggestions to Large Dispensers . :. 37 

Naming a Drink. 41 

Supplies and Accessories. 43 


BUSINESS END. 

What the Soda Water Business 


Really Is . 46 

Uniformity in Soda Products. 50 

An All-the-Year Fountain. 55 

The Day’s Work. 61 

The Fountain and the Various Holi¬ 
days . 69 

The Fountain at Christmas.. 81 

Points on Operating. 83 

How to Advertise .. 86 


PART II. THE MIXING DEPARTMENT. 


Useful Tables. 91 

Essences and Extracts (A Full Line 

of Formulas). 93 

Syrups (Formulas in Full for Plain 

and Fancy Syrups). 97 

Chocolate — Hot and Cold.102 

Coffee —Hot and Cold.106 


Tea—Hot and Cold.109 

Added Ingredients — Foams, Color¬ 
ing, Whipped Cream.110 

Ice Creams ...110 

Water Ices, or Sherbets.114 

Frappes.115 

Crushed Fruits.117 


PART III. THE DISPENSING END. 


Suggestions to Dispensers.121 

Sundaes (A Full Line of Formulas) . 121 
Glaces (A Full Line of Formulas) .. 125 
The Citrus Fruits — the Lemon, the 

Lime, the Orange.126 

Egg Drinks (A Full Line of Formulas) 129 
Malted Milk (A Number of Formulas) 131 
Clams and Oysters (Directions for 

Serving).133 

Hot Drinks (A Full Line of Formu¬ 
las) .133 


Some Malt Drinks.137 

The Milk Shake.133 

The Double Sundae .. .•.139 

Prepared Punches.142 

Carbonated Drinks.146 

Oysters in Various Styles.147 

Medicinal Preparations.151 

The Mousse.153 

The Layer Parfait.155 

Special Drinks.162 

The Food Feature.169 



Numerous Formulas are given under all headings in Parts I and III. Under Part I 
full directions are given under the various headings outlined. Each head contains various 
sub-heads under which are given data or formulas, as the case may be. 












































































to make the proper dis¬ 
crimination between 
quality and price. Many 
of the successful dispensers 
buy Lippincott apparatus not 
on a price basis, but because a 
Lippincott embodies in its con¬ 
struction all that the word 
quality signifies. These buy¬ 
ers distinguish between price and 
worth keeping the quality sign 
before the dollar mark. 

(J Demand and get a soda foun¬ 
tain that will give complete satisfaction, that is All-Stone Construction, that contains the new and 
perfect u one-piece air-tight” insulation, that has the coarse and fine stream draught with positive stop, 
that dispenses quickly and economically, that saves ice, an apparatus that is a pleasure to operate, also 


Lippincott Apparatus installed by the Markell Weston Drug Co., of Chelsea, Mass. 


to behold. When you receive all this you have a 


lilPPlLLOfe 


CJ You save your time and money by coming direct to us when you need a soda fountain. You 
will be treated with absolute fairness and with consideration, and you can have the satisfaction of 
knowing that we will try to satisfy your needs—not merely to take away your money. 

€| We have a large variety of sizes and models of soda fountains that are made up in stock 
ready for prompt shipment. The six, eight and ten feet 11 Set Up All-Stone Construction ” 
Fountains are a big success as are the Union and Iceless kt Stock” models in eight, ten and 
twelve feet lengths. We also have on the floors of our showrooms a large number of 
more elaborate apparatus that are also ready for prompt shipment. If you want a 
fountain built to your own particular needs we can also satisfy you. Perhaps you 
know that most of the big fountains are built by us. It costs you nothing and 
does not obligate you to write us for catalogues and other information. 


A. H. & F. H. Lippincott 


INCORPORATED 
Formerly Chas. Lippincott & Co., Established 1832 

Manufacturers Soda Water Apparatus, Car- 
bonators. Ice Shavers, Sundries 


Philadelphia-New York 


BE SURE 

when you buy 
a Soda Fountain 
























THE SODA FOUNTAIN 

ITS CARE AND MANAGEMENT 

How to Make it Pay—Advice as to Buying a Fountain, and to Care for it 
Afterwards—Useful Tables—Formulas for Extracts, Syrups, Sundaes, 
Sherbets, Etc.—How to Make and Serve Popular Drinks. 


INTRODUCTION 

HISTORICAL AND RETROSPECTIVE 

f 11 O THE student of social progress there is no more astonishing epoch in the 
■*“ world’s annals than that era of scientific, technical and industrial develop¬ 
ment which began shortly after the close of the American civil war and has 
continued up to the present day. There is not a calling that has not been 
affected during that period, in some degree, by the scientific spirit and by the 
application of scientific principles; and in some industries the progress has been 
almost revolutionary. It is to be expected that the soda fountain industry, in 
all its branches, from the manufacture of fountains and their accessories to the 
dispensing of drinks in the splendid retail establishments of today, should have 
partaken in this wonderful development. 

The generation which is growing up around us, accustomed to the ornate 
fountains and the delicious- combination of drinks dispensed therefrom, take 
these things as a matter of course, and do not, as a rule, ever pause to consider 
from what humble origin they have sprung. It will, therefore, be instructive 
as well as interesting to survey, in brief compass, the beginnings of the soda 
fountain business and trace it through its different periods of growth up to the 
present time. 

The sine qua non of the business is carbon dioxide, or, as it is called by the 
laity, carbonic acid gas. It is the property possessed by this gas of being soluble 
in water in comparatively large proportions, especially under pressure and in 
the cold, and of imparting to water thus impregnated a pleasant and refreshing 
taste, that makes it so desirable an addition to beverages flavored with syrup, the 
juices of fruits and other substances grateful to the human palate. It is not 
too much to say that were there no carbonic acid gas there would be no soda 
fountains. 


5 























“Velco” Cocoa 


r *4oT 


MARI' 


has that rich, satisfying chocolate flavor 
that brings your customers back for more. 
Its strength and absolute purity make it 
the most economical and satisfactory 
cocoa for syrups, hot chocolate and 

For All Fountain Purposes 


In 5-lb. fancy canisters at 45c per pound 
A trial will convince you—sample gratis 


H. O. Wilbur & Sons, Inc. 

Philadelphia 


IH 



■ 

■1> 9s 


Philadelphia 




WHEN YOU BUY 




JUICE 



You get the VERY BEST—made from luscious, full ripe, selected clusters of 
Concord grapes fresh from our Chautauqua, New York, vineyards daily in 
pressing time—Every process sanitary and up-to-date—Latest mechanical vacuum 
syphon system—Pasteurized in aluminum metal only—Fresh from the cluster to 
the bottle. 

NABOTH GRAPE JUICE 

has that deep purple color—heavy body—rich, natural grapey flavor—sure to 
please your customer. 

Write us direct for proposition and discounts, or to our nearest distributor— 

Houston Drug Co., Houston, Texas; Williamson-Halsell-Frasier Co., Oklahoma City; Campbell & West, Omaha; 
Scudder-Gale Grocer Co., St. Louis; J. L. Price Brokerage Co., St. Joseph; Wherrett-Mize Drug Co., Atchison; 
Symns Grocery Co., Atchison; H. F. Strickling Brokerage Co., Denver, Colo.; Southwestern Drug Co., Wichita; 
Ernest W. Carlberg, Kansas City. 


The Naboth Vineyards, 


Brocton, New York 




6 
























































The National Soda Fountain Guide 

The discovery of carbon dioxide is by some authors attributed to Para¬ 
celsus, about the year 1520, but the proofs which they adduce in support of 
their contention are not conclusive. Van Helmont, the great Belgian chemist 
of the seventeenth century, recognized it as one of the products of the combus¬ 
tion of wood, and he conducted a number of experiments with it. Bergman, a 
Swedish chemist, in 1770 generated the gas from chalk by means of sulphuric 
acid and constructed an apparatus for generating it. At about the same time 
Black recognized it as a constant constituent of the air, and in 1776 Lavoisier 
discovered its composition. But it is with the name of the greast Priestley that 
carbon dioxide is most intimately associated. Priestley at one time lived in the 
English town, Leeds, next door to a brewery, and his attention was drawn to 
the large quantities of carbon dioxide, or “fixed air” as it was then called, which 
was generated in the process of malting; he conducted a wonderful series of 
experiments on the gas in the course of which he observed that it communicated 
“a pleasant acidulous taste” to water, so that he was able in a few minutes to 
make a “glass of exceedingly pleasant sparkling water, which could hardly 
be distinguished from very good Pyrmont or rather Seltzer water.” He further 
observed that “the pressure of the atmosphere assists very considerably in 
keeping fixed air confined in water. * * * I do not doubt therefore, but 

that, by the help of a condensing engine, water might be much more highly 
impregnated with the virtues of the Pyrmont spring; and it would not be 
difficult to contrive a method of doing it.” 

It is quite appropriate that Priestley should have come to America to live, 
when driven from England by religious persecution, for, while the delightful 
beverage which he invented had its birth in an English laboratory, it made its 
debut as a popular beverage in the United States of America, and so closely 
has the use of soda water been confined to the people of this country that it may 
be well called our national drink. 

The experiments of Priestley and other European scientists had no direct 
commercial results. The scene now shifts to this country. About 1808, 
Townsend Speakman, a Philadelphia druggist, made some improvements on 
Priestley’s method, and manufactured carbonic acid gas from sulphuric acid 
and sodium bicarbonate. Speakman contrived a suitable apparatus and it may 
be that in this apparatus the first carbonated water ever produced in America 
was made. In 1810, a patent was granted to Simmons & Rundell, of Charleston, 
S. C., for charging water with carbonic acid gas. 

The business began to grow. John Hart, an apprentice of Speakman, 
manufactured and sold carbonated beverages in Philadelphia during these early 


7 















X)C 

P 

P 

3 (g 


fp) ° 

IS) D 

ii ^ 


3TOID 

IHTAE! EEATOHEI 

/ 




ZIPP’S CHERRI-O. 

Beautiful Pump loaned with 10 
gallons of Zipp's Cherri-o. 

Attractive 4-color counter cards 
free. 

Greatest repeater made. 

Big profit earner. 


Zapp 9 s Cirwfedl 

Pure and wholesome. 

Have richest, finest flavors made. 

Sell quickly and make new customers. 


^npp s 

Free from any adulterant. 

Have the taste of luscious ripe fruits. 

Retain their flavors indefinitely. 

Zipp’s Products are of the highest quality 
and are the result of the combined skill and 
knowledge attained after 25 years’ experience. 

Guaranteed Under the Pure Food and Drugs Act. 


TEa® mpp Mawllaefarniffll C®. g 

W@@<fcnndl Aw., 


a □ o a 



ZIPP’S ROOT BEER. 

Handsome dispensing jar loaned 
with 12 gallons of Zipp's Root Beer. 
Most invigorating tonic ever scien¬ 
tifically blended. 

Has many imitators—none as 
good. 




To Users of Soda Fountain Glassware 


We call your attention to our large and complete line 
of glassware for Soda Fountain use, including staples in this 
line such as Soda Tumblers, Sherbets, Ice Creams, Crushed No . 2 
Fruit Bowls, Straw Jars, etc., and will be pleased to send you 
our complete catalog and price list of such ware, in which you will find many special 
items and novelties in addition to the staples above mentioned. 


Lemon Juice Extractor 
With Seed Retainer 



No. 3977. Saucer-Footed Sherbet, 
Optic 6% 02 ■ Also made Plain. Also 
made Flat Foot. Packs 14 dozen to bbl. 



No. 20. Colonial Sanitary Straw- 
Holder, Packs 2% dozen 
to barrel. 


No. 20. Sanitary Crushed Fruit Bowl, 
Packs 1% dozen to barrel. 


Our large capacity makes it possible for us to give your orders immediate attention and 
prompt shipments can be made at any season 


McKEE GLASS CO., - - Jeannette, Pa. 

(MANUFACTURERS OF “PRESCUT” GLASS) 


8 

























\ 


The National Soda Fountain Guide 

years. In 1832, John Matthews began the manufacture of soda water and soda 
water apparatus in New York. Matthews perfected generators of cast-iron lined 
with lead, in which he produced carbonic acid from marble dust and sulphuric 
acid, purifying the gas by passing it through water in a chamber, whence it was 
conducted into containers of cast-iron lined with tin. Arrived in these contain¬ 
ers, the gas was combined with water by agitation. The Matthews dispensing 
apparatus was simply a draft tube projecting above the counter, beneath which 
was an iron portable fountain encased in ice. Later, portable tank and draft tube 
were connected by means of a small coil of pipe placed in a crude ice-box. 

Syrups and dispensing glasses were kept on the counter, uncovered or 
covered with netting to exclude the flies, no attempt being made at refrigera¬ 
tion of either. The number of syrups was limited, the smaller establishments 
confining themselves to four or five—lemon, vanilla, raspberry, strawberry 
and ginger. The larger establishments carried perhaps twice as many; a 
fountain owner who dispensed a dozen was regarded as having a “swell” trade. 

In this primitive outfit the soda fountain had its beginning. The syrup 
bottles were afterward mounted in a sort of caster; later still, they were 
inverted, mounted in rings on a marble slab, and stopped from within by means 
of a valve on the end of a rod which projected through a hole in the top 
of the inverted, bottle. The Matthews form of generator, with improvements, 
has been used continuously since its invention, and manufacturers of car¬ 
bonic acid have also very generally adhered to the use of marble dust and 
sulphuric acid in the production of their gas. In the old days, druggists were 
forced to manufacture their own gas, but now they find it more convenient to 
buy this product in portable tubes. 

The first marble soda fountain is said to have been patented about 1854. 
It was a counter apparatus, little more than a marble box, but was considered 
a wonderful affair. The soda business did not get its first real boom until the 
70’s. It is said that, in 1874, Robert M. Green, at the semi-centennial celebra¬ 
tion of the Franklin Institute, Philadelphia, first made soda water into the 
popular food-drink by addition of ice cream, to which he gave the name of “Ice 
Cream Soda.” At the close of the Celebration, he was doing a business of 
$200 a day. 

Coolers, couplings, stopcocks, draft tubes, faucets, and numerous other 
devices followed one another in rapid succession. In the draft tube alone, soda 
fountain experiments have found a fertile field. Scores of draft tubes have been 
patented, some of which were fearfully and wonderfully made. The craze for 
complicated devices eventually died out, and for the past thirty years the 


9 

















THE ABOVE ILLUSTRATES A 10-FOOT SEALED FOUNTAIN, Ready to Ship 

The SEALED FOUNTAIN closes tight, all four walls and bottom, keeps out warm air 
from the interior while retaining the cold air within. A VERITABLE ICE SAVER. The 
Sealed Fountain makes sanitary conditions, as no dirt or insects can effect an entrance. 
The plumbing inside is done at our works; all connections for waters and wastes are outside. 

SHIPPED ASSEMBLED AND READY FOR USE 

Seven different sizes of Carbonators, from twelve to three hundred gallons per hour, all 
automatic and producing highly carbonated water. 

Puffer s Sealed Fountain and Faithful Car bona tor 

THE BEST AND MOST ECONOMICAL TO OPERATE 

- - THE= 


THE PUFFER MANUFACTURING COMPANY 
BOSTON, MASS. 

Please send catalogue 


SEALED FOUNTAINS. 
CARBONATORS. 

Name. 


Town. 
State. 


Puffer Manufacturing Co. 

44-48 Portland Street BOSTON, MASS. 

FACTORY: WINCHESTER, MASS. 
BRANCH: ATLANTA, GA. 

Pacific Coast Sales Agency 

G. J. BECHT CO. 

18 Geary St., San Francisco, Cal. 


Save 25% of Your Ice Bill. Save 50% in Cost of Plumbing 

BY PURCHASING A 

PUFFER SEALED FOUNTAIN 


(PATENT APPLIED FOR) 

ALL STONE, METAL AND CORK CONSTRUCTION 


10 

















































The National Soda Fountain Guide 

tendency has been towards simplicity. The introduction of liquified carbonic 
acid gas gave a great impetus to the soda water business. About 1840, Fara¬ 
day, the English physicist, first liquefied carbon dioxide. Again we are indebted 
to an Englishman for a discovery of great value to the soda water trade. In 
the very early days the small druggist had a generator of limited capacity, from 
which he charged portable tanks. The larger dealers used more capacious 
machines, which were usually attached to stationary fountains. The system was 
cumbersome and also demanded a considerable outlay of money. The introduc¬ 
tion of liquid gas changed all this. It saved the expense of a generating outfit, 
and was much more convenient to use. „ These points brought it into rapid 
favor and it is now very generally employed. 

In the soda fountain industry, competition has always been keen. Every 
decade has sent manufacturers into the field. Some houses have risen, 
flourished, and still exist; others have fallen or become merged with larger 
concerns. Nearly all have done the business some good. Two or three of the 
pioneer names still remain before the public; most of them, however, are gone. 
The names of Gee, Morse, Dows, Bigelow, once prominent in the soda fountain 
industry, are almost forgotten now. 

The soda water business is not an old business. The grocery business 
began when the first cave man gathered more wild berries than he could conven¬ 
iently consume, and so swapped the surplus for shells. We do not know when 
the first hut was contracted for, but carpenters have been doing business ever 
since. The first butcher subdivided a wild steer and traded steaks for the cur¬ 
rency then in vogue, and the cost of living probably was not very high. Printing 
is at least 400 years old, and if we accept the claims of the Chinese, it dates 
back more than 3000 years. The soda water business only covers a span 
of about 100 years, and is a mere infant in years as compared with most 
industries. 

It is a sturdy infant, however. Most of its progress has been made under 
our own eyes. The business had its beginning in this country and it has 
developed within our boundaries with but little outside help. And when we 
look back and remember that the first marble apparatus was made in 1854; 
when we remember that there are citizens in every community who recollect 
the day the first soda fountain “came to town;” when we recall that small 
white marble box and contrast it with the splendid apparatus of lustrous onyx 
and glittering: silver that adorns the modern store we can but feel that this 
native industry stands today as a magnificent monument to American pro¬ 
gressiveness and pluck. 








The Victoria Brand 



of 


Pure Crushed Fruits 


AND 


Concentrated Juices 


A standard line, unequalled in Purity and Excellence. The 
very Fresh Fruits themselves could not be more Prominent 
in flavor than our products. 

Guaranteed to give entire satisfaction throughout as to their 
supreme quality, and will eventually increase your 
Fountain receipts. 

Our prices are very reasonable, in fact, we might say, so 
reasonable, at the end of a year’s time you will have saved 
quite an item in the purchasing of this line of products for 
your Fountain. 

The following are a few of our numerous Fruits of which 
we make a specialty: 


STRAWBERRY 

RASPBERRY 

GRAPE 


PINEAPPLE 

LEMON 

ORANGE 


CHERRY 


WRITE FOR PRICES 


Victoria Fruit Products Co. 


547 Grand Street :: :: Brooklyn, N. Y. 







12 







































































The National Soda Fountain Guide 


The most astonishing feature in connection with the history of soda water 
is the education of the public in the matter of patronizing the fountain. In the 
early days the patronage was confined almost exclusively to women and 
children; when men frequented the stands it was in the company of ladies whom 
they invited to take a drink, or when they desired a “pick-me-up,” one of the 
essential ingredients of which was brandy or whiskey, and euphoneously desig¬ 
nated as a .“stick,” the desire for which was expressed by a knowing wink to 
the soda clerk. But this has all changed; today everybody, men, women and 
children, natives and foreigners, patronize the fountain, and the “stick” has 
been relegated to the Limbo of forgotten things. 

Another development of great moment has been the introduction of hot 
drinks at the soda fountain. Formerly the soda fountain department of every 
establishment remained idle during the autumn and winter months, not only 
earning nothing during this period, but becoming an expense on account of the 
time and labor required to keep it clean and in a presentable condition. It wa9 
about the year 1888, we believe, that a suggestion was made in the National 
Druggist to utilize the apparatus for serving hot drinks. This caught the eyes 
of an eastern manufacturer and resulted in the construction of an apparatus 
for serving hot soda, thus converting the department into a remunerative side 
line by making it available all the year around. People now found that a 
glass of cold soda or ice cream soda was as good a thing in winter as in summer, 
and thus the- introduction of the hot-soda apparatus has served to increase the 
sale of cold drinks. 

The soda-fountain has, therefore, become not only a great and lasting 
institution in itself, but it constitutes the most profitable side line which the 
druggist can carry. Many druggists are aware of this and they are developing 
the fountain department to the utmost; others are not making their fountains 
do the business they should; and, again, there are others who have no fountain 
but who, although knowing its capabilities, are reluctant about putting one in, 
because they are frightened at the multiplicity of details in the soda fountain 
trade. Now there is no question that the soda fountain business is a big busi¬ 
ness, and that nobody can plunge blindly into it and expect to make a success 
of it without giving it study and attention. But, fortunately, the details are 
easily mastered, for there are general principles underying the soda business 
just as there are general principles underlying the art of pharmacy; and, these 
principles once understood and acquired, their application is easy. We believe, 
therefore, that a work treating of the subject on broad lines and which shall at 
the same time embody information valuable to the successful operatoi and the 




















Perfection Coolers Lead 





£,£RFEC1?0# 

_COOL£B. 


Style 7-B. 


Because they are made 
under Patents that pro¬ 
duce a Cooler second to 
none—a Cooler constructed 
on Sanitary principles 
which keep the contents pure , 
cold , uncontaminated. 


The Perfection Cooler is 
invaluable as a dispenser 
and has been the means 
of making big money for 
druggists and retailers in 
soft drinks. 


No other style of 
Cooler on the market 
embodies the perfec¬ 
tions of the Perfection 
Cooler. 


Style 1 5. 


« S«* 


PLACE, YOUR ORDERS NOW 

if you desire deliveries when needed. Do not delay. 

Our new, model, up-to-date factory manufactures all kinds of Coolers, especial 
attention being given to new and individual models for special occasions. 

We offer the trade every variety of high-grade Coolers—for Cider, Orangeade, 
Lemonade, Grape Juice, Coca Cola, Spring Water, soft drinks, and other beverages. 


AsK your Jobber for Prices and our New 
1913 Catalog, or write us direct to Dept. A. 


PERFECTION COOLER CO. 

GENERAL OFFICES AND FACTORY, STOUGHTON, MASS. 

Canadian Offices and Factory: 21 Alice St., Toronto, Canada 


14 




































The National Soda Fountain Guide 


beginner alike will be welcomed by the entire trade; and it is for this reason that 
we offer our readers this, our practical guide and formulary for the soda 
fountain. We have divided it, for convenience of perusal and reference, into 
three parts. Part I is devoted to the business side of the fountain and offers 
a number of valuable suggestions, based largely upon actual experience. Many 
of the ideas advocated in this section are in use at the most successful fountains 
operated in different parts of the country. In parts II and III we give, in 
addition to many pertinent hints and suggestions, a large number of recipes and 
formulas. We have taken pains to avoid such formulas as only expert chemists 
could handle, such as contain rare or dangerous ingredients and such as are 
likely to bring the dispenser in conflict with the pure food laws. 



15 














— 

V-» " 

sas® 








Attractive Equipment 
and Fixtures 
go far toward 
profitable business 
in Soda Fountain Trade 




The “Palace,” Chattanooga, Tenn. 

Attractive and Truly Artistic Effects are secured by use of “Wheeling Ceilings” and Sidewalls. The designs are 
arranged in strict accordance with Architectural styles, and enable the owner to finish his rooms or buildings 
according to his taste. Wheeling Metal Ceilings are Fire-proof, Dust-proof and Sanitary; Permanent, Very 
Reasonable in Cost and truly Economical. “Cleanliness is next to Godliness”—and Wheeling Ceilings help 
materially. Drawings and Estimates gladly submitted. No charge nor obligation. Folios of Designs and 
Installations mailed upon request. Write the nearest office. 


Wheeling Corrugating Company. WheelMYA. 

BRANCH OFFICES AND STORES: 

NEW YORK CHICAGO PHILADELPHIA 

ST. LOUIS KANSAS CITY CHATTANOOGA 

Also Sales Offices: DALLAS, DETROIT, LOS ANGELES, PORTLAND, SALT LAKE CITY, SAN FRANCISCO and SEATTLE 



THE ALLEN SELL-MORE BEVERAGE COOLERS AND DISPENSERS 



Expert Salesmen 

FOR 

BUTTERMILK, 
ICED TEA, 
GRAPE JUICE, 
MILK, Etc. 


WylTCH ’EM 
COAX SALES. 



Two-Beverage Cooler. 

Sectional View, Showing Construction, 


Beautiful snow-white glass enamel panels with fired royal-blue letters insure a 
refreshing and pleasing appearance that will not wear off. Insulation quadruple 
with cork filling and enamel heat deflectors. Can be iced with one piece. Beverage 
compartments sanitary stoneware. 

Sell-More Coolers soon pay for their cost. Your jobber can supply you. If not, 
give us his name. Jobbers should order season’s requirements now. 


Inquire about our new SELF-FILLER WATER COOLER. 

Automatic Valve keeps it full. 

THE ALLEN FILTER CO., - - - TOLEDO, OHIO. 


16 








































Part I. The Business End. 


How to Buy a Soda Fountain—-Care of the Fountain—Fountain Decorations—Advertising 
the Fountain—Soda Menus—Food at the Soda Counter—Check Systems—What 
a Beginner Should Attempt — Suggestions to Large Dispensers — Naming a 
Drink — Supplies and Accessories — What the Soda Water Business 
Really Is — Uniformity in Soda Products — An All-the-Year 
Fountain — The Day’s Work — The Fountain and the 
Various Holidays — The Fountain at Christmas— 

Points on Operating — How to Advertise. 


I N BUYING a soda fountain there are 
many details to be considered. When 
you have decided upon the make 
of apparatus you want, get down to de¬ 
tails. Remember the shortcomings of 
the old apparatus, and avoid them in the 
new. In the first place, don’t buy too 
small an outfit. Many men make this 
mistake. A soda fountain ought to last 
you ten years, if you care to keep it in 
commission that long, and it will last you 
even longer if needs be. Remember that 
your town may double in population in 
ten years. Remember that your business 
may double in ten months. Remember 
that the soda business is a growing busi¬ 
ness. Don’t buy too small. It is a good 
plan to arrange for at least two soda 
draft tubes. One soda draft tube may be 
enough for your ordinary days, but there 
may be extraordinary days, and then you 
will want two men to draw soda at the 
same time. One tube may get out of 
order, in which case you can draw soda 
with the other while you fix the tube that 
is acting badly. 

Don’t think because you live in a small 
town that a cheap fountain will be plenty 
good enough. Our big captains of, in¬ 
dustry are men who have always planned 
ahead. If you put in a cheap fountain, 
one of your competitors may wake up. 
and by going you a few hundred dollars 
better, install an apparatus that will 
throw yours completely into the shade. 
By putting in a cheap fountain, you give 
him an incentive to do this very thing. 
Take a long look ahead. Remember that 
your fountain will practically pay for 
itself. Therefore .don’t pinch too much 
Don’t stand on a few hundred dollars if 


the salesman can show you that it can be 
invested to advantage. You will soon get 
the money back. You don’t buy a soda 
fountain every day. 

If you are located in a city, don’t think 
because you are in a poor neighborhood 
that any old kind of a fountain will do. 
If you were doing business in an onyx 
neighborhood, you would have to put in 
an onyx fountain or fall behind the other 
druggists. You might spend several 
thousand dollars in such a neighborhood, 
install a superb soda fountain, and yet 
not excite any particular comment. 

But if you put a handsome fountain 
in a poor neighborhood, a neighborhood 
where there are none but cheap foun¬ 
tains, you become the leading druggist 
then and there. You cause comment, 
and comment means advertising: An 
onyx fountain in a marble neighborhood 
ofifers a greater contrast than an onyx 
fountain in an onyx neighborhood. See 
the point? This experiment has been 
tried with good results. 

Here are some important points in 
buying a fountain: 

Get plenty of refrigerator space. It 
will help build business. 

Get capacious ice cream cabinets. Ice 
cream is cutting a large figure in the 
soda water business today. 

Plan out your work-board carefully. A 
good work-board is a great convenience. 

Remember that simplicity of construc¬ 
tion is always a good thing. 

Don’t tie up the agent with a lot of 
complicated conditions. When we get 



















Care of the Fountain 


down -to rock-bottom, all fountains are 
shipped practically on approval, and no 
house is going to ship you something that 
you are not likely to accept. 

However, if there are any special fea¬ 
tures of construction, better have them 
noted on the order blank. Don’t leave 
too much to the salesman’s memory. 

Settle the details as to all slab plans, 
supply pipes, two-way cocks, and similar 
accessories while the agent is on the 
spot. This will save correspondence, and 
be more satisfactory both to you and to 
the house making the sale. 

Don't expect to get a special apparatus 
constructed in a couple of weeks. 

Don’t unnecessarily pin the house 
down to a hurried shipment clause. Give 
them all the time they want. They are 
anxious to get the apparatus to you as 
soon as they properly can. 

Bear in mind that the house wants to 
please you. A dissatisfied customer is 
something that the manufacturer will do 
anything within reason to avoid. If mis¬ 
understandings arise, you may be as 
much to blame as the agent. Be reason¬ 
able, and give the house a chance to make 
good. 

Don’t fail to take a copy of the order. 
This is fair to both sides. 

Remember that people will buy soda 
water from you who may not be regular 
customers. From your fountain they 
acquire their impressions of your store. 
Therefore put in a fountain that will im¬ 
press them favorably. Let the fountain 
be an advertisement for your store. 

1. Care of the Fountain 

A reasonable amount of care will pro¬ 
long the life of a soda fountain, and an 
utter lack of care will curtail its life. 
Fountain manufacturers are very careful 
builders and strive hard to turn out de¬ 
pendable goods. If you neglect your 
fountain, it is not the manfacturer’s fault. 
It is absolutely necessary that the foun¬ 


tain receive a reasonable amount of care. 
Do not allow clumsy workmen to tin¬ 
ker with your apparatus. All small parts, 
such as plugs and springs, should be or¬ 
dered from the manufacturer who made 
the machine. The time to order repair 
work is in the fall, when fountain facto¬ 
ries have time to attend to such work. 
All manufacturers will furnish washers. 
Keep a supply of these on hand; they are 
better than the average workman can 
make. When inserting washers, be care¬ 
ful not to twist the pipe. Boys often 
ruin supply pipe in this way. 

Icing the Fountain. 

The roughest usage always falls upon 
the ice box. Supervision should be exer¬ 
cised here. A leak in your coolers will 
give you more trouble than anything else. 
In icing your apparatus, first see that the 
ice is clean. Dirt and straws ought not 
to go into the ice box. If necessary, play 
the hose over the ice before it goes into 
the box. Lumps of ice about double the 
size of the fist give very good results. 
Some use very large lumps; others al¬ 
most shave their ice. A middle course 
will yield results equal to any. Let no 
salt get into the ice box. Do not allow 
the ice to be thrown into the ice box. 
Here is where the damage is done. In 
spite of care, some trash will get into 
the ice box. Therefore, remove all 
ice and flush the box occasionally. 
Keep it clean. Ice boxes have been seen 
with an inch of pure dirt in the bottom. 
Just a little care will keep the ice box 
in good condition. 

Marble Work. 

The chief damage to marble work comes 
about ’ through acid stains and grease- 
spots. Here an ounce of prevention is 
worth a dozen pounds of cure. All the 
marble work should be washed every 
morning, and the dispensing slab should 
be kept clean at all times. The best way 
to avoid spots and stains is to get them 

















The National Soda Fountain Guide 


off while they are fresh. If the soda boy 
is “on the job,” you won’t be bothered 
with spots or stains. Syrup should not 
be allowed to cake around the faucets. 
These should be cleaned every morning. 

In removing grease and oil spots, the 
theory is that you can remove them 
from marble by means of the same 
agency that removes them from cloth; 
and if you could handle marble like cloth, 
the theory would probably work out as 
well. To remove grease spots, take pow¬ 
dered chalk, whiting, fuller’s earth, any 
medium of this kind that will hold gaso¬ 
line in saturation. Saturate the medium 
chosen with gasoline and apply in a 
pile to the spot to be treated. Add more 
gasoline as the pile dries. Gasoline 
should be handled in the daytime and all 
lights kept out of the store. It is treach¬ 
erous stuff. It requires considerable time 
to remove spots from marble. 

We cannot emphasize too strongly the 
care that must be exercised when using 
gasoline in the open, where it can evap¬ 
orate. A spark will sometimes ignite the 
vapor, and a terrific explosion often en¬ 
sues. When using gasoline, doors or 
windows should be opened and air ad¬ 
mitted freely. Look out at the same time 
for lighted cigars or lights of any sort. 

Care of Woodwork. 

Woodwork may be easily kept in fine 
condition. Its chief enemies are dust and 
fly-specks. Dust may be readily wiped 
off and specks of all sorts can be washed 
off. In washing woodwork, avoid the 
use of hot water, which may cause blis¬ 
ters or damage the polish. Tepid water 
is the kind to use. Sponges should be 
kept clean, and cloths used in wiping 
woodwork should be changed frequently. 
If you use a sponge on the woodwork 
that has been previously employed in 
wiping up the marble counter, a sponge 
probably impregnated with grease or 
acid, you will injure the fine surface of 
the polished wood. A sponge that has 


become gritty will scratch the woodwork. 
Look out for these things. 

White and gold woodwork: Wipe off 
the dust with a soft cloth, and clean the 
woodwork with lukewarm water, applied 
with a soft sponge or cloth. Dry imme¬ 
diately with a soft, clean cloth. 

Cherry, mahogany, oak, etc.: Wipe 
off the dust with a soft cloth, and wash 
the woodwork with lukewarm water to 
which a little aqua ammonia has been 
added. Dry with a soft cloth, and go 
over with a reliable furniture polish. 

Ebony: Wipe off the woodwork with 
a soft cloth and clean with lukewarm 
water. A mixture containing equal parts 
of paraffin oil and gasoline is beneficial 
to ebony. Apply this mixture with a soft 
cloth and rub dry promptly. Keep gaso¬ 
line away from fire. 

Silver-Plated Parts. 

Silver-plated draft tubes give little 
trouble, but the faucets are generally 
more or less caked with syrup. Syrup 
should be washed off every morning. See 
that the syrup does not harden on the 
under sides of the faucets. Caked syrup 
will not do the plugs any good. Silver- 
plated parts should be kept polished and 
buffed. Any reliable silver polish may 
be used. Finely powdered whiting, free 
from grit, in heavy solution with water, 
makes a silver polish that is commonly 
used. Apply with a soft sponge or cloth, 
and buff with a clean chamois. Chamois 
cloths should be kept in a tight drawer. 
If they get greasy, they are useless for 
polishing; and if they become gritty, they 
will scratch silver-plated surfaces. These 
seem minor points, but they often make 
the difference between keeping a foun¬ 
tain in good and in poor condition. 

Mirrors. 

First dust, then wash with lukewarm 
water and soap, and dry with a clean 
cloth. Some prefer to use a clean 
chamois skin. Chamois skins should be 


t 


19 














Links \ 

Between the 

Advertising 
and the Sales 


Yes—we will spend over one million dollars this year advertising Coca- 
Cola. But all the advertising in the world would not make Coca-Cola 
“go” if it didn’t have the quality to fulfill the expectation created 
by the advertising. 

It would be a rank failure if our treatment of you, Mr. Druggist, 
were not such as to win your support. 

It would be forced into oblivion if it did not pay you to handle it. 


has made good—is making good—will always make good Because: 

It is pure and wholesome and “delivers the goods” right up to the 
handle to the hot, tired or thirsty consumer who buys it because we 
tell him it will cool and refresh him and quench his thirst. 

Because, there’s not a druggist in America who won’t tell you 
that every promise we’ve ever made to the trade has been lived up to— 

verbatim; and a little over for good measure. 

Because, the profit is big, clean and sure. 

'N. There you have the links that have 

\ made our advertising pay. A 


Order through your 
Jobber— 


Whenever 
you see an 
Arrow think 
of Coca-Cola. 


THE COCA-COLA COMPANY, Atlanta, Ga. 
































The National Soda Fountain Guide 


examined carefully in washing mirrors, 
as a scratch on a mirror is serious. Tis¬ 
sue paper makes good polishing material, 
if soft enough. 

2. Fountain Decorations. 

If you have a fine apparatus, buy good 
materials, mix well, and dispense them 
properly, and if your competitor keeps 
pace with you in all these respects, there 
is no perceptible advantage on either side. 
There is no room to cut prices. How, 
then, may one gain soda trade? Foun¬ 
tain decorations give one answer to this 
question. It is not sufficient to cater to 
the customer’s palate; you must also 
cater to the eye. Other things being 
equal, the fountain with pleasing decora¬ 
tions will gain ‘the advantage. 

Plants and Flowers. 

Potted plants make excellent fountain 
decorations. They look cool in summer 
and attractive in winter, when all is 
bleak and barren outside. They cost 
little and require only a moderate amount 
of care. Small palms, small rubber plants, 
hardy ferns, all these make most attrac¬ 
tive adjuncts to the fountain and will 
last a long time. 

Fresh flowers in their various seasons 
are always welcome. If you live in a 
small town, you probably have plenty of 
flowers growing on your own premises. 
Do not despise them because they are 
common. They will not appeal to some 
people, but you are catering to all the 
people. Use them lavishly for decorating 
the fountain. 

If you live in a large city, you will, of 
course, have to depend on the florists for 
your supplies. The florist’s business is 
irregular, and, while flowers come high 
at times, by placing a steady order you 
can often get them at very moderate 
rates. If you have a vase of cut flowers 
on your fountain, it is well to start in 
with the evening trade and give away 
a few to each lady customer until they 


are all gone. Keep them intact during 
the day, but give them away at night. 
You would have to throw them away, 
anyhow, and by giving them away in this 
manner you can make many friends. 

Autumn leaves are attractive in season. 
Holly and mistletoe, of course, are almost 
indispensable at Christmas time. Noth¬ 
ing is more charming than a pot of jon¬ 
quils in the early spring, when the out¬ 
side world is still frost-bound. Prize 
chrysanthemums attract attention in the 
fall'. 

Decidedly, the fountain would be at 
a disadvantage without its floral friends. 

Fruit on Display. 

Iii displaying fruit, you must have the 
best. Inferior specimens would only ex¬ 
cite unfavorable comment. But any dis¬ 
play of fine fruit is pleasing to the eye. 
Fine, ripe berries of all sorts, large 
peaches, golden oranges, fine pineapples, 
bright red cherries, all these make splen¬ 
did fountain decorations and are highly 
appropriate besides. 

Unusual fruit specimens can sometimes 
be secured from wholesalers, and make 
good displays. Alligator pears are a nov¬ 
elty to most people. Cocoanuts in the 
husk are seldom seen in some towns, 
although they can be easily secured. 
Occasional novelties of this kind will 
always attract attention and help win 
trade. « 

Ice Decorations. 

It is not generally known that ice may 
be carved readily with chisel and mallet, 
yet such is the case. An ice sculptor 
appearing recently in vaudeville could 
carve in a few moments almost any 
group suggested. He was an expert, of 
course, but the work is not nearly so 
difficult as a casual observer might im¬ 
agine. Anybody can get good results 
with a little care. 

Ice displays make striking fountain 
decorations, and in hot weather they are 



















Fountain Decorations 


very cool and refreshing to the eye. 
Clear, translucent blocks of ice should 
be selected for this work. No ice show¬ 
ing any traces of impurities should be 
used. The simplest form of ice carving 
consists in simply hollowing out a block 
of ice, and any boy can do this work. 

Select a clear block of ice about 
eighteen inches by eighteen inches 
by two feet. Take a chisel and 
mark out on one side a parallelogram, 
its lines running parallel to the edges of 
the block of ice. The idea is to hollow 
out this parallelogram to a depth of five 
or six inches, leaving walls three or four 
inches thick all around. When the rough 
work is done, chip the ice so as to 
finish off this hollowed space neatly. A 
little care will produce excellent results. 
Now heap the hollowed space with fresh 
fruits, using fruits of contrasting colors, 
and selecting the best specimens at your 
command. Purple plums, brilliant red 
cherries, yellow pears, blackberries, red 
raspberries, all these heaped up together 
will make a beautiful display. 

The block of ice may now be mounted 
on your counter in a tray. Special dishes 
are manufactured for this purpose. Or, 
if you wish, you can place the blocx 
of ice directly upon your slab. In all 
cases, a clean towel should be folded and 
placed under the ice, with one end of the 
towel extending over your workboard or 
sink. This towel will act as a wick and 
conduct all drip over into the sink. If 
you arrange it properly no water will 
appear upon the front of the soda coun¬ 
ter. The block of ice will melt evenly 
all day and will last a long time. As 
evening comes on, use the fruit to top 
off fountain drinks, and when the block 
of ice loses its shape, remove the display. 

If you are ambitious, you can do a 
great many things with ice. Pitchers, 
urns, and vases may be hewn out and 
filled with fruit or with flowers. You 
can carve out a lemonade bowl, fill it 


with lemonade, and sell lemonade from 
it all day. You can readily imagine that 
such a display will attract a great deal 
of attention. In Europe, they are now 
freezing goblets of ice, and serving 
drinks in them. The goblet is discarded 
after the drink is consumed, and makes 
a perfect sanitary cup. 

You can hollow out an aperture in the 
bottom of a block of ice and introduce 
electric light bulbs of various colors. If 
you have an ice factory in your neigh¬ 
borhood, you can have fruits, flowers, 
wax dolls, and other objects frozen into 
blocks of ice at your pleasure. The ice 
itself may be frozen in colors if desired. 
This is a great field in which to experi¬ 
ment and if you go into it you will be 
fascinated with the results. Ice displays 
are cheap, they are appropriate, they are 
attractive, and it is astonishing that this 
field is not more extensively explored. 

In carving ice, you can do rough work 
with an ordinary pronged ice chisel. For 
fine work you will need a narrow car¬ 
penter’s chisel, a mallet, and a poker¬ 
shaped iron for heating. For delicate 
details and for smoothing purposes, a 
heated iron will work wonders. In carv¬ 
ing an ice vase, take a real vase and 
use it as a model. First block out the 
vase roughly and then chip it down to 
its proper proporitions. With a moder¬ 
ate amount of practice you can do group 
carving, a vase and a bowl, for instance, 
mounted on a square block of ice. Vari¬ 
ous subjects will suggest themselves, and 
some really striking results may be 
secured. Ice carvings may be kept 
longer by placing them near an electric 
fan, but they will last a long time under 
any ordinary conditions. 

Other Decorations. 

College flags and colors make good 
fountain decorations, especially during 
the football season. Youth is enthusias¬ 
tic and will go far to deal with the man 


22 











The National Soda Fountain Guide 


who caters to its little foibles. If you 
live in a college town, you ought to have 
a full set of the college colors, and it 
is also well to have the colors of the 
various colleges who send teams to your 
town to play match games. Such teams 
always bring visitors along, and visitors 
drink soda water as well as home folks. 

Posters make effective decorations. 
There are all sorts on sale. College 
posters go well with college colors. The¬ 
atrical posters are much sought after, 
and if you are located near a theatre 
you can often secure some fine ones for 
the asking. 

Never hang anything crude about the 
soda fountain. Let your placards be 
neatly lettered, and their object be to 
decorate as well as to enlighten. 

3. Advertising the Fountain. 

This is an advertising age and it is 
a good thing to keep your soda water 
department well before the public. The 
finest product on earth will go to waste 
unless people know that you have it. 
A customer will walk into your store 
and ask for chocolate soda, because 
every druggist is expected to have choc¬ 
olate soda. But it may be that you 
make a special chocolate egg flip that is 
very fine. You know about it and some 
of your customers know about it, but 
the general public knows nothing of it 
and cannot be expected to call for it. 
Therefore advertise it. All special 
drinks must be advertised. 

General advertising of almost any sort 
will help your fountain. If you do not 
advertise, people will possibly know in 
a vague way that you have a soda foun¬ 
tain, because every druggist is supposed 
to have a soda fountain. But if you do 
advertise, the result will be that people, 
whenever they think of a soda fountain, 
will think of your soda fountain. This 
is one reason why advertising brings 
business. It always pays to advertise. 


If it does nothing else, it shows that you 
are on the job, and custom gravitates 
naturally to a live man. 

Snipes and Placards. 

Snipes and placards make good adver¬ 
tising. The printed ones are cheap and 
plentiful. Those you make yourself 
should be neatly done, and a lettering 
outfit is a useful adjunct to any soda 
fountain. One or two permanent pla¬ 
cards, done by a professional sign 
painter, and giving a complete list of 
your standard flavors, will prove useful. 
Permanent placards should be of the 
kind that can be washed and cleaned. 
The price of the drink should always be 
given. This saves answering questions, 
and possible embarrassment to a cus¬ 
tomer. Snipes and stickers should re¬ 
main up only a few days. They should 
not be allowed to become dirty and fly- 
specked. 

Snipes may be pasted on doors or win¬ 
dows, and sometimes they may be placed 
upon the fountain mirror. It is not a 
good plan, however, to hide the beauties 
of an expensive apparatus beneath a 
mass of snipes. Use them about the 
fountain judiciously, and change them 
frequently. 

Window Displays. 

Any sort of window display that will 
attract attention to your store will nat¬ 
urally help the soda water department, 
but it takes some thought to evolve a 
display that is strictly appropriate to the 
fountain. Ice displays are sometimes 
placed in the window, and an elaborate 
ice carving always makes a good dis¬ 
play. Fruit products are naturally 
thought of in this connection. 

Last spring an enterprising druggist 
made an interesting window display of 
fruit products. He had bought some 
very fine whole and crushed fruits which 
came in handsome jars. Instead of pil¬ 
ing these in his window haphazard, he 
first cleaned his window carefully, and 


23 



















C. DOERING & SON, Inc. 

LAKE AND SHELDON STS. ^ CHICAGO 


Shipped on 30-day trial. 


More information if desired. 


“Proved—not 
merely claimed 
—the BEST” 

Doering 

Ice Cream Cabinets 

After all, a man consults his own best judgment when about to buy an ice 
cream cabinet, or anything else. That’s why we appeal to your buying 
judgment rather than to your sentiment. 

Doering Cabinets have qualities enough to win on merit; this is the reason 
why they are in such great demand everywhere. 

Doering Cabinets are particularly good for soda foun¬ 
tains because, in addition to providing the neatest way for 
supplying ice cream to your customers, they keep the cream 
in better condition and without the need of daily icings. 

The Doering effects a big saving in ice bills, is built to 
last, and its sanitary conditions are so ideal that they in¬ 
vite rather than repel ice cream customers. They are all 
steel, which prevents warping, leaking, and early decay. 

The special insulation of 2-inch corkboard keeps out the 
heat and germs. Artistically enameled and gold paneled, 
they represent the highest product of cabinet-making. 

Made in from one to six-can capacity. 

We guarantee our cabinets to be perfect—and 
make them perfect to begin with, so we may 
guarantee them. You are protected both ways. 

Order today and insure quick delivery. 




24 




























The National Soda Fountain Guide 



then carpeted it with a handsome piece 
of rich purple velvet. The jars of fruit 
were then taken in hand, all traces of 
packing removed, and the jars washed 
and polished carefully. They were then 
tastefully arranged in the window, with 
contrasting colors, a jar of cherries next 
to a jar of pears, and so on. With its 
background of rich velvet, this window 
looked as if it contained something valu¬ 
able, and so it did, for it contained an 
idea, as well as a fruit display. Now 
this assortment of fruit could have been 
huddled together in a careless manner 
without attracting any attention what¬ 
ever. It pays to give some thought to 
these window displays. 

Another druggist saved all his soda 
tickets for a year. He does a large busi¬ 
ness all the year ’round, and eventually 
he had half a barrel of tickets. He se¬ 
cured a new barrel and placed it in his 
window with the tickets pouring from it. 
A neatly lettered placard read as follows: 
“This is the amount of soda business we 
did last year.” There was nothing else 
in the window. This display appealed to 
the public because it conveyed the idea 
of large business. Everybody likes to 
go where the crowd goes. 

Some druggists have their carbonators 
in the show window; others keep up the 
percolation of simple syrup. Any kind 
of machinery or mechanical process will 
attract the public, especially anything of 
an unfamiliar nature. All such displays 
are good. 

Printer’s Ink. 

Printer’s ink is supposed to be the best 
of all advertising mediums, and the drug¬ 
gist can hardly afford to ignore it. A 
soda menu of a size suitable for mailing 
is a good thing. These may be mailed 
to your customers, not forgetting the 
customers of your competitor. Keep 
these menus on your soda tables and 
encourage your customers to take them 
home. Keep them where your customers 


can get at them. Printed matter that a 
customer picks up of his own accord is 
always valuable. These menus also make 
good inserts for packages. We give 
elsewhere directions for getting up a 
soda menu. 

If you are located in a town that has 
a daily paper, you can use short reading 
notices about your soda department to 
advantage. 

Let these reading notices be brief and 
to the point. Word them plainly, use 
short words, and avoid anything that 
smacks of smartness. If you have a new 
drink, try advertising it in this manner. 
Don’t think that you can’t advertise with¬ 
out a catch phrase or slogan. These 
catch phrases are good things, and some 
of them have been very valuable, but it 
is hard to invent a new one, and a poor 
one is worse than none. Plain, pointed 
wording will get the business. Reading 
notices should be changed frequently. 

Opening Days. 

An opening day of some sort makes 
a fine advertisement and is well within 
the means of any druggist. In having 
an opening day, cut your garment to 
suit your cloth. If you have a small store, 
one that won’t hold over a dozen people, 
an orchestra is probably not advisable. 
It will only attract a crowd outside and 
block up your doorway. By an orchestra, 
we mean three or four pieces, which will 
furnish adequate music for an opening 
day and not cost very much. If you have 
the room, music during the afternoon and 
evening is usually enjoyable. 

The fountain should be tastefully deco¬ 
rated with plants and flowers, of course. 
If there is a florist near, you need not buy 
a lot of plants, as you can hire them in 
any quantity. In a small town you can 
generally borrow them by the dozen. In 
buying flowers, select such flowers as 
roses or carnations, flowers which may 
be distributed to your customers towards 
the close of the affair. The question of 













Soda Menus 


free soda depends largely upon the loca¬ 
tion of your store. 

To give away soda, as a general rule, 
is not advisable. In some localities it has 
been known to bring on a small riot. 
Often it results in the. soda* going to 
rowdies, and not to your regular cus¬ 
tomers. If you can mail tickets care¬ 
fully, you can get around this trouble, 
but in distributing tickets somebody is 
nearly always overlooked, and then you 
lose a customer. In quiet neighborhoods, 
free soda has been successfully given to 
all comers, but as a general thing the 
attempt will bring trouble. An opening 
day is no time to stand on ceremony, 
however, and after a customer has pur¬ 
chased a glass of soda it is all right to 
offer another. But aim to treat all cus¬ 
tomers alike. 

Do not think because you live in a 
small town that an opening day would 
be wasted. Efforts that might appear 
small in a city, in a small town might 
assume all the dignity of a public func¬ 
tion. The smaller the town, the bigger 
the stir. If the thing has never been 
attempted in your town, that is just the 
reason why you should try it. Don’t be 
afraid to be different. Therein lies one 
secret of successful advertising. 

An opening day need not necessarily be 
held upon the very day the fountain is 
opened for the season. Better hold it 
after the fountain is in good running 
order. Try to pick out a stretch of good 
weather, and try to make a sociable 
affair of it. 

Other Advertising. 

The number of schemes that you can 
use in advertising your fountain is prac¬ 
tically unlimited. Last season, a druggist 
in a small town got very good results 
by giving away a box of candy every 
week with a lucky number placed on a 
soda ticket. This is a "gift enterprise,” 
however, and would not go in some com¬ 


munities, although a very harmless enter¬ 
prise. 

A druggist who wished to introduce ice 
cream cones to his little town gave a 
cone to every child who came into his 
store for a week. The bargain was that 
the cone was to be eaten on the street 
and not in the store. Start a child up 
the street eating an ice cream cone in a 
town where ice cream cones were never 
seen before, and you can imagine the 
effect upon other children. This original 
bit of advertising was a great success. 

Charity days have been tried in many 
forms, the idea being to give one day’s 
receipts to some local charity, one day’s 
profits, or whatever may be agreed upon. 
The best way to handle this proposition 
is to place tickets with the charity work¬ 
ers and offer half the receipts for say 
three days. A crowd of energetic 
workers will sell enough tickets to roll 
up a profit for the druggist, a fund for 
charity, and furnish the druggist v/ith a 
fine advertisement as well. 

4. Soda Menus. 

A soda menu is a good thing for any 
store dispensing carbonated beverages. It 
is not absolutely necessary, of course, 
and you can get along without it. But 
it indicates enterprise, attracts attention, 
and is good advertising. Ladies form a 
large percentage of soda customers, and 
ladies like to sit at a table and chat over 
their soda. A soda menu always pleases 
them, and such customers are well worth 
pleasing. 

If you have a drug store in a section 
that is not rich, it does not necessarily 
follow that a soda menu will not be 
appreciated. On the contrary, poor 
people often appreciate these little 
things more than rich people, who are 
accustomed to every attention. It stands 
to reason that if your soda menu is the 
only one in the neighborhood, it will 
cause more stir than would be the case 













The National Soda Fountain Guide 


in a locality where every druggist pub¬ 
lished a soda menu. 

In getting up a soda menu, do it 
well, or don’t do it at all. Use good 
materials and get neat printing. In 
printing, the difference in cost between 
a poor article and a good article is not 
very great. Bear this in mind, and gov¬ 
ern yourself accordingly. 


Card Menus. 

Card menus are more or less in use, 
and are very well in their way. They 
are usually printed on cards about six 
inches by eight inches. This makes a 
very good size for tables, and, in fact, 
the menu will have to be at least this 
large or you can’t get anything on it. 
This very size limits the usefulness of 
the card menu, as it renders it too large 
for mailing conveniently, and too large 
for inserting in packages. - 

Card menus should be printed on one 
side only. They should be printed on 
fairly substantial cardboard. They are 
more durable than other menus, and will 
last longer.. This durability is not alto¬ 
gether an advantage, however, as it 
offers constant temptation to keep a 
menu in commission after it has become 
soiled or stained with syr-ups. Soda 
water is very sticky, and in the nature 
of things the menus will become soiled 
easily. 

A substantial card will last a long 
time, and the natural inclination is to 
wipe it off and keep it in service. Of 
course a card with syrup upon it offers 
a fine bait for flies, and these busy pests 
will soon decorate a menu with their 
specks. Soiled or specked menus should 
not be kept in commission. They are 
unsightly and will do more harm than 
good. As soon as a card menu becomes 
soiled, throw it away and replace it with 
a fresh one. 

Folders. 

By a folder, we mean a piece of paper 
about seven inches by five, creased once 


across the centre so as to offer four 
surfaces for printing. A folder of this 
sort is a booklet of four pages. Any¬ 
thing around this size is suitable. The 
ordinary business envelope is a shade 
over three and one-half inches wide, 
and a trifle over six inches long. There 
is a handsome envelope on the market 
measuring five by four. A handsome 
“square” envelope has individuality and 
will always attract attention. Get up 
your folder, however, in a size suitable 
to your own needs. 

The first page of the folder is gener¬ 
ally used as a cover and can be made 
very attractive. Cuts, designs, and illus¬ 
trations may be utilized; also two-color 
work in printing. 

An attractive cover page was arranged 
as follows: At the top of the cover, 
in large letters, appeared the words: 

SODA MENU. 

In the middle of the page was the 
following verse: 

A glass of Soda underneath the Bough, 

A College Ice, a Dish of Cream, and Thou 
Beside me singing in the Wilderness— 

Ah, Wilderness were Paradise enow! 

— Omar, slightly revised. 

At the bottom of the cover appeared 
the name of the drug store. On the two 
inner pages of the folder was printed a 
list of the cold drinks on sale, and on 
the back cover appeared a list of hot 
drinks and a list of mineral waters. 

An appropriate verse or prose quota¬ 
tion for the front cover of a folder will 
always excite favorable comment. All 
drinks should have prices attached. The 
name of the store should always appear. 
If you are crowded for space, give the 
preference to your specialties, as they 
need advertising more than your regular 
drinks. 

Booklets. 

If you have a large establishment and 
are running a long list of fancy drinks, 
it may be necessary to issue a six or 
eight page booklet. The booklet menu 







THE BOOSTER No. 500 
SEATS SIX PERSONS 


(Also made with Four Seats) 

Handsome, Comfortable, Rigid and a 
Space Economizer 

It represents one of a lin& of the most attractive and most service¬ 
able tables you can buy anywhere, and it is performing gratifyingly 
satisfactory service for many of the best stores in the country. 


THIS NEW CHAIR 

Made of 19/1 6 - inch diameter Steel 
tubing, and finished Oxidized or Nickel, is 

The Newest and Best Thing in Artistic Metal 
Chairs for Soda Fountain Parlor Service 

■ One of a complete line of chairs and tables that have made I 
thename “Celina” stand for Satisfactory Service 

CELINA SPECIALTY CO., Celina, Ohio 



The Best By Test 

Rowe’s 

No-Thump 

Tumbler 

Washer 


No other washer can 
survive a side-by-side 
comparison. 

To onvince yourself that it is the recog¬ 
nized best, just take a peep behind the 
fountains of the greatest dispensers in the 
world—The Riker-Jaynes Drug Co., The 
Hall & Lyon Drug Co., The J. Fred Gibson 
Co., et al.—there you will find the ROWE 
washers on duty. The great Liggett Drug 
Company are using them exclusively in all 
of their soda fountains. _ To protect yourself 
against worthless substitutes, be careful to 
specify Rowe’s No-Thump All-Over-Wash 
Tumbler Washer when making fountain 
contracts. The price is $15 nickel-plated or 
$18 silver-plated. Absolutely Guaranteed. 
Write today for “Washer Wisdom.” You’ll 
be glad you did so. 

L. L. ROWE, MFR. 

72 Portland St., Boston, Mass. 



Keep Youi Fountain Sweet 

No matter how careful you are, milk will spill, ice 
cream will drop, and your fountain will get sour. Wipe 
the counter every five minutes, yet some syrup will 
remain to smell. 

This can be easily cured with 
a tablespoonful or two of Purizone 
in a pail of water. Wet a cloth 
with this solution, and thorough¬ 
ly wipe the counter, working-board, ice cream cabinet, 
and all exposed parts, at least once each day. 

You will have no roaches or water-bugs around 
where you use Purizone. 

PURIZONE is a disinfectant with a slight but 
pleasant odor, having a carbolic acid coefficient of 3.076. 
It is a very powerful deodorant without leaving a worse 
smell behind, as the creosote and tar products do. 

You can buy it in bulk, gallons, kegs or barrels. It 
is also sold in bottles to retail at 25 and 50 cents. 

ASK YOUR JOBBER OR 
WRITE TO US 

Washburn Purizone Co. 

PROVIDENCE., R. i. 


PURIZONE 

WILL KILL 
ALL ODORS 


28 











































The National Soda Fountain Guide 


is simply a folder, with extra pages in¬ 
serted. In such cases, the cover should 
be printed on somewhat heavier paper 
than the inside pages. If you have 
plenty of space, let the cover be really 
a cover, and print no extra matter upon 
it, either front or back. 

With a booklet, you can go more into 
details and print a few lines about the 
quality of your drinks and materials. A 
few words about chocolate in general 
and your own chocolate in particular, for 
instance, would make good subject mat¬ 
ter. A little data about the vanilla bean 
might be appropriate. But avoid the 
error of being too prolix. Prune your 
copy with a relentless hand. Speak 
briefly, and to the point. People will not 
read too much, and if you try to force 
too much upon them, the whole force 
of your booklet is lost. 

Customers should be encouraged to 
carry home soda menus, and folders and 
booklets are better adapted for this sort 
of advertising than card menus. A scrap 
book for all advertising matter is an 
excellent thing to keep. In this way, as 
you progress, you can look back over 
past efforts and in getting up new copy 
determine more readily what to omit and 
what to include. 

5. Food at the Soda Counter. 

In the old days, many a soda fountain 
would remain idle for six or seven 
months of the year. Several years ago 
a downtown druggist in one of our large 
cities began to make some inquiries 
among his dispensers. This man repre¬ 
sents a class, and we will cite him as an 
example. He has a location where sev¬ 
eral thousand people pass daily, pays a 
large annual rental, and depends upon 
his soda fountain for a large share of 
his receipts. He employs several dis¬ 
pensers, an expert mixer to make syrups, 
and a couple of boys to assist generally. 

This man noticed that his soda busi¬ 
ness would fall off every day between 


the hours of twelve and one. Business 
began about eight and gradually grew 
brisker up to twelve, then came a lull, 
after which business picked up again and 
remained good until six. It did not take 
much thought to discover why business 
dropped off at the noon hour. People 
were eating lunch, instead of drinking 
soda water. The druggist thought this 
matter over carefully. He did not like 
to see several hundred people in his 
vicinity liberated from work at the noon 
hour without getting some of their busi¬ 
ness. And furthermore, he decided that, 
with his rental, he could not afford to 
let his fountain remain even partly idle 
each day for sixty minutes in the very 
heart of the day. 

Quick Lunch. 

How to get customers up to the soda 
fountain during the noon hour was the 
question, and it didn’t take very long 
to find the answer. The druggist circu¬ 
lated around among the various lunch 
rooms adjacent for several days, then 
came back and got busy. He got ready 
to serve four kinds of cold sandwiches, 
ham, tongue, chicken and cheese. He 
put in several kinds of pie, and arranged 
to serve hot coffee, not coffee soda, but 
plain restaurant coffee right from the 
urn. Sweet milk and buttermilk he had 
on sale already. 

This was the opening wedge. In a 
few days there was no lull at the foun¬ 
tain during the noon hour. People were 
crowded around the soda counter, and 
at tables, being served with soda, coffee, 
and sandwiches. Some people think any¬ 
thing tastes better at the soda counter. 
The novelty of the thing may have 
appealed to some. But it is not necessary 
to speculate as to reasons. We are dis- 
cussings facts, and the facts are that the 
crowds did come and are still coming. 
The noon hour in that drug store is now 
the busiest hour of the day. 








29 
























Check Systems 


Short Orders. 

From quick lunch to short orders is 
but a step. The words “short order” 
constitute a restaurant term for any 
small order that may be cooked and 
served quickly. An oyster stew is a 
short order, or a half dozen fried. It 
was not long before the druggist in ques¬ 
tion was having requests for oyster 
stews, and other small orders, and he 
was quick to supply the demand. He 
installed a cooking department in his 
basement, hired a short order cook, and 
was ready for this business. He already 
had a dumb waiter connecting with the 
fountain and this came in very nicely 
for serving cooked food. The innova¬ 
tion proved popular, and this store is 
now ready to serve oysters in almost 
any style, hot roast beef, eggs in any 
style, baked beans, clam chowder, 
corned beef hash, and a number of other 
dishes commonly found in a restaurant. 
The statement has been made that this 
drug store is nothing but a restaurant at 
the noon hour, and the statement may 
carry a large measure of truth. 

There are some customers who com¬ 
bine food with soda water, but there are 
many others who ignore soda water alto¬ 
gether and go into this drug store solely 
for lunch. We make no attempt to dis¬ 
cuss the ethics of the question. We 
simply cite this case as a remarkable 
phase of modern soda water business. 
Many druggists are handling food prod¬ 
ucts at the soda counter on a smaller 
scale, and it seems to be a fact that 
wherever coffee is introduced it sells 
remarkably well. The druggist we men¬ 
tion is certainly doing a wonderful busi¬ 
ness, and his profits from his new enter¬ 
prise must be very large. 

Breakfast at the Fountain. 

Of course it was only a question of 
time when somebody would want break¬ 
fast at this fountain, and, as the early 
hours were dull hours, this was a wel¬ 


come demand. The popular breakfast 
foods are easy to serve and work in very 
nicely at the soda fountain. In addition 
to these, the drug store serves sausage, 
eggs in any style, and several kinds of 
cakes. When the last breakfast order 
is served, things are cleared away for 
regular soda business; and another gen¬ 
eral cleaning up occurs after lunch. 

This being a downtown store in the 
business section, business is not so brisk 
after dark. But any customer who 
wants a short dinner order can get one, 
and for those who care to drop in after 
the theatre there are club sandwiches and 
several kinds of salads on sale. This 
store also makes a specialty of afternoon 
tea for ladies. To use the vernacular 
of the day, there is “something doing” 
all the time. 

This store, in its own section, is con¬ 
sidered something of a show place, and 
many strangers drop in to see the crowds 
at the lunch hour. The proprietor is well 
satisfied with the results of his efforts, 
and is looking for novelties all the time. 
As we said before, we make no attempt 
to discuss the ethics of the question. 
There is no reason why any druggist 
should not sell what he pleases, provided 
the business is legitimate. The financial 
returns in the case in question are cer¬ 
tainly very large. 

6. Check Systems. 

The soda water end of the business 
runs more smoothly if it is big enough 
to be a department in itself, and it 
should be the aim of every druggist to 
make it so. Even though you have only 
a moderate soda business, try to get it 
to a point where you can afford to hire 
one or two men or boys to devote them¬ 
selves to soda water alone. In this way 
you relieve your prescription clerks, and 
become enabled to make a regular depart¬ 
ment of soda water. With the business 
thus isolated, you can check receipts 



30 
















The National Soda Fountain Guide 


and expenditures and learn just what the 
business is doing. By having a definite 
head to the soda water department, you 
can hold that person responsible for 
results. 

Without system, running a mixed busi¬ 
ness, the drug department may be carry¬ 
ing soda water as a dead weight. Or the 
soda department may be paying hand¬ 
somely and helping to carry the rest of 
the store. Everything is specialized 
nowadays. If your soda water depart¬ 
ment is paying, you ought to know it. If 
it is not paying, you ought to know it, 
for then you can go to work intelligently 
to see what is wrong. If the soda water 
department is paying well, it deserves a 
good appropriation for increasing the 
business. If it is not paying, it must be 
watched, expenses pruned, and every 
effort made to put the fountain upon 
a paying basis. 

As a general proposition, soda water 
ought to pay handsomely. If the foun¬ 
tain is not showing a dividend, there 
must be waste or leakage. But without 
system, no druggist can hope to put his 
finger on the weak spots. 

Check systems have their merits and 
their disadvantages, and what suits one 
man’s business may not suit that of an¬ 
other. Local conditions count for so 
much that we cannot pretend to say what 
is best for any individual case without 
a complete understanding of that case. 
In describing the various check systems, 
therefore, we offer our statements with¬ 
out comment. Each druggist can look 
them over and decide for himself what is 
best for his own peculiar needs. 

Pay as You Enter. 

In check systems, the pay-as-you-enter 
system has considerable vogue. Under 
this system, the customer approaches a 
cashier, buys a check, gets his drink at 
the fountain, turns over the check, and 
departs. It is necessary for the customer 
to know the price of the drink he wants. 


If you are running this system, it is well 
to have the cashier posted on the prices 
of all drinks. In a busy store, a customer 
sometimes has to stand in line to buy a 
check. If, after standing in line, he 
approaches the cashier, cannot state the 
price of his drink and must fall out of 
line to secure that information at the 
fountain, unfavorable comment is likely 
to ensue. 

Sometimes a busy cashier will give a 
curt reply to a customer asking the price 
of a drink. To strengthen this system, 
the cashier should be posted and should 
be obliging. Placards should be posted 
about the store, telling a customer how 
to secure a check. In summer resort 
establishments selling only one special 
drink, such as orangeade or root beer, 
this system works very smoothly even 
when hundreds of customers are being 
served in a continuous stream. There is 
some delay in buying checks, at times, 
caused by standing in line, but visitors 
at a summer resort have plenty of time 
and do not so much mind standing in 
line. The placards read about as fol¬ 
lows : 

ORANGEADE, 5 CENTS. 

GET YOUR CHECKS 
FROM 
CASHIER. 

This placard covers the ground com¬ 
pletely and leaves no room for misunder¬ 
standings. But in this case, there is 
only one drink on sale, and that at an 
established price. With dozens of drinks 
on sale, at various prices, the system be¬ 
comes more complicated and some person 
must be designated to answer questions 
and quote prices. That person may be 
either the cashier or the dispenser, but 
placards should be prominently posted 
to that effect. 

The pay-as-you-enter system has one 
great advantage, in that it guarantees 
every customer a clean, dry check. When 
business is brisk at the soda fountain, 



31 





















ESTABLISH A REPUTATION 
FOR CLEAN GLASSES 

You can do this by installing a LIGHTNING or a 
CANTON TUMBLER WASHER, both of which 
are illustrated here. 

DROP US A POSTAL AND WE 
WILL SHIP YOU A MACHINE 
ON TEN DAYS’ TRIAL 

This is ihe strongest guarantee we can give you. 

THE WHITEMAN MFG. CO. 

Dept. A CANTON, OHIO 



CANT O IN 


$13 

f. o. b. 
Canton 






'HE i» Onto ta'MKti "#tow «v 

conoitr. 



“Fluted” Soda 
Straws 

The “Fluted” Soda Straw is a delicate 
translucent reproduction of the natural 
rycstraw. The same golden gloss and 
the same fluted straw fibre. It improves 
on nature, for there are no cracked or 
musty “Fluted” Straws. 

Sterilized by heat, untouched by hand 
and made of purest selected materials, 
the “Fluted” Straw is the most perfect 
product of its kind ever offered. 


“Wiltshe” Straw 
Dispenser . 

The “Wiltshe” Dispenser is as 
sturdily built as a cash register, of rust¬ 
proof die castings, handsomely finished. 
The glass sides and top provide space 
for advertising cards furnished with each 
machine. Works on both sides. 

A push of lever and one straw ,, 
drops every time. Rubber feet, 
no springs. 

Price, $3.50 each. 


VOIVIMG ' 
8? AHING 

6ASf 


“Sav-Stras” Straw Dispenser 

The “Sav-Stras” Dispenser is the ideal machine for table use. Turn the 
knob and a straw is presented. If not removed it is carried back into the 
machine and another straw is presented by turning knob. No waste of straws. 
Turns on ball-bearing base and dispenses in any direction. Rust-proof die 
castings of beautiful finish. Strong glass cylinder and concave top for making 
change. Every machine guaranteed perfect. 

Price, $3.50 each. 


The “Sav-Stras” and “Wiltshe” Dispensers are Sole Selling Agents 

manufactured by The Wilton Mfg. Co., Wrightsville, Pa. VV/Jj 1VAJC Vj, V/vf*} 35 Warren St., New York 




Carelessness and Dishonesty 
are Frailties of Human Nature 

They exist in almost every business; they exist in 
the soda fountain and ice cream business. Out of 
these two human weaknesses—and the necessity 
for guarding against them—has grown the 

LOCK-STUB CHECK SYSTEM OF CONTROLLING 
SODA FOUNTAIN AND ICE CREAM RECEIPTS 

It detects dishonesty where it exists, it Pre¬ 
vents it where it would exist without a proper 
system of control. Throw out your celluloid 
checks and other antiquated checking systems 
and get the most modern system. 

NOTE THIS CAREFULLY. 

This is the original system fully covered by letters 
patent. Don’t buy an infringing system and court 
a law suit. We hereby give notice that we will 
promptly and vigorously prosecute all infringers. 
Imitations lack the essential features of the Lock- 
Stub Check System. Full particulars in our inter¬ 
esting booklet. Write for it. 


No. 1 Soda Stand. Size of base, 3 % in. by 8% in. 
Height, 6% in. 


We Have an Interesting Proposition for Large Users. 253 36th Si BROOKLYN N Y 

THE L0CK=STUB CHECK COMPANY, 15 Quincy St., CHICAGO, ILL*. 


\ 


32 



























































The National Soda Fountain Guide 


m 


checks soon become soiled. A syrupy 
check is not welcome to a lady delicately 
gloved. One of the main things in this 
system is to keep the line moving. Hur¬ 
ried business men do not like to wait in 
line. When a store is doing a rushing 
business two cashiers will help relieve 
the congestion, and an additional cashier 
may be often put on duty to advantage 
during rush hours. 

Pay as You Go. 

This system also has a considerable 
following. Under this system, the cus¬ 
tomer approaches the soda counter, 
names his drink, gets his drink and with 
it a check, consumes his drink, goes to 
the cashier’s desk and pays his check. 
The customer stands at the counter only 
long enough to get his drink. He does 
not have to inquire the price of the 
drink; the dispenser attends to that by 
handing out the proper check. 

In using this system, care must be 
taken to see that the customer gets a 
clean, dry check. Theory is all very well, 
and dispensers are supposed to wipe 
their hands frequently and to hand out 
dry checks. But practice is another 
thing, and when soda is flowing freely 
a dispenser cannot always keep his hands 
free from acids and syrup. The point 
is sometimes raised that a customer may 
receive a check and slip out in the 
crowd without paying it. This is pos¬ 
sible, of course, and it is doubtless some¬ 
times done, but the loss from this source 
is not large. 

Most people are honest. Few will 
deliberately avoid paying for a glass of 
soda water. The loss in such instances 
comes mainly through forgetfulness, and 
not through any deliberate intent to de¬ 
fraud. Supervision is a good thing in 
both these systems; in the first to avoid 
delay at the cashier’s desk; in the second, 
mainly to guard against sticky, sloppy 
checks. Under both these systems neat 
metal or celluloid checks are used, each 


check being marked plainly with the 
price of the drink. 

Other Methods. 

Of late years a great many people have 
installed registering machines. The cus¬ 
tomer gets his drink and is given a paper 
check, which falls from the machine with 
the price of the drink printed upon it. 
This check is taken to the cashier and 
paid. Or the cashier hands the customer 
a printed check, which is turned over to 
the dispenser upon ordering the drink. 
The former method seems to be more 
widely in use. 

Some druggists trust entirely to the 
customer’s honor, the dispenser stating 
the price of the drink, and the customer 
being supposed to proceed to the cashier 
and settle. This method, however, could 
hardly be called a check system. Check 
systems are very useful, and you will 
seldom find a large establishment without 
one. The fact that a druggist installs a 
check system is no reflection upon his 
dispensers. Dispensers, on the contrary, 
should welcome it, as they are then free 
to dispense soda water and are not both¬ 
ered with making change, which becomes 
.a burden at a busy fountain. 

The consecutively numbered roll ticket 
is another innovation of late years. This 
form of ticket is easy to sell and the con¬ 
secutive numbering allows the cashier to 
check up his cash immediately after fin¬ 
ishing business. 

7. What a Beginner Should Attempt. 

This is nbt intended for experts or old 
dispensers, but is just a little friendly ad¬ 
vice for beginners in the soda water busi¬ 
ness. Very often the small merchant has 
difficulty in competing with the large 
merchant, and cannot make the same 
showing. This is not the case in the 
soda water business. The man with a 
10-syrup fountain can sell just as good 
soda as the druggist with an apparatus 40 
feet long. In fact, his chances for sell- 














f 


What a Beginner Should Attempt 


ing good soda are better than those of 
the large dispenser, for he can give his 
soda department close supervision, a 
thing which the very large dealer cannot 
always do. 

The man with a 10-syrup apparatus 
can make a showing quite as impressive, 
in its way, as that of the store running 
an apparatus of 64 syrups. Cleanliness 
is one of the greatest “luxuries” con¬ 
nected with the soda fountain. Clean¬ 
liness is cheap, and the man with a small 
apparatus can make as good a showing 
in this direction as the larger dealer. His 
chances are even better, for he has less 
to clean. The man with the small appa¬ 
ratus can use as fine accessories as any 
dealer, and fine accessories make a brave 
showing and go a long way towards put¬ 
ting a soda business upon a high plane. 

What Syrups to Carry, 

The beginner often makes the mistake 
of trying to put in a bewildering line of 
specialties, while neglecting his standard 
drinks. Fine specialties are desirable and 
will give tone to any fountain. But take 
them up in their due turn. In building 
your business edifice, do not try to put on 
the roof first. Conduct this building 
operation just as you would any ordinary 
building operation, and lay a solid foun¬ 
dation first. 

The foundation of any soda business 
lies in the syrups which are most in de¬ 
mand. The beginner should make his 
start here. If you are opening a new 
fountain, your first effort should be to 
inspire the public with the belief that 
you are carrying just about what a soda 
fountain should carry. No sensible cus¬ 
tomer will walk up to a small soda foun¬ 
tain and demand “Chinese Flip” or some 
unheard of concoction that he may have 
once gotten at a big fountain a thousand 
miles away. But any customer is liable 
to come in and ask for lemon phosphate, 
and if you can’t give him lemon phos¬ 


phate he is apt to think that your foun¬ 
tain is not a very extensive affair. 

A customer might excuse much, but 
suppose he asks for a glass of vanilla 
soda water, and you can’t give it to him? 
He will not go away with a very high 
opinion of your store. 

We can set it down for a fact that 
chocolate is the best fountain seller. It 
therefore behooves the beginner to pick 
out a good formula for chocolate, and 
to learn to make a good article of choc¬ 
olate syrup. Among men, lemon is one 
of the best sellers. Learn, therefore, 
to make good lemon syrup. Vanilla, 
strawberry, raspberry, orange, pine¬ 
apple, and sarsaparilla are other stand¬ 
ard flavors, flavors which people expect 
to find at any soda fountain. This gives 
you a foundation of eight syrups, and 
with these eight syrups you will find that 
the bulk of your business is done. If 
you have a 10-syrup apparatus, you still 
have a leeway of two syrups. Select 
for these whatever flavors seem best 
suited to your local requirements. 

Drinks and Specialties. 

After deciding upon your list of syrups, 
you must decide upon your mixed 
drinks and specialties. Ice cream is your 
most important specialty, and it is cutting 
a larger figure in soda water every day. 
The most useful cream at the fountain 
is probably a basic cream, without flavor¬ 
ing, or flavored with a slight trace of va¬ 
nilla. This is used with all sorts of 
syrups, for sundaes, and for all sorts of 
fancy concoctions. If your business war¬ 
rants carrying two varieties of ice cream, 
let your second choice be chocolate. 

As regards mixed drinks, you must 
adapt your list to your locality. By mixed 
drinks, we mean drinks that are not 
included in your regular syrup lists. The 
egg phosphate is one of the most popular 
sellers all over the country, and is a good 
drink for any druggist to carry. 


34 








The National Soda Fountain Guide 


Among the proprietary drinks, every 
section has its own favorites. As we 
say, you must adapt your list to "your 
locality. . If a proprietary drink has 
vogue in your neighborhood, carry it at 
your fountain by all means. These drinks 
are well advertised, and anything that is 
advertised is apt to be called for. A be¬ 
ginner with a 10-syrup fountain is not 
expected to carry a long list of special¬ 
ties, and it is a mistake to attempt to 
do so. Some large stores offer a menu 
comprising thirty or forty sundaes. It 
is not necessary for a druggist with a 
10-syrup fountain to try to compete with 
such lists. From among the formulas 
we offer, pick out two or three good sun¬ 
daes, and use them as a foundation. 

For hot weather, you cannot get a 
better specialty than plain lemonade. We 
do not mean lemonade served to order, 
with fancy trimmings, but old-fashioned 
lemonade, made in bulk and served from 
a bowl. Lemonde is much like soup 
and you cannot get the best results by 
making up a cup at a time. 

Hot Drinks. 

In hot drinks, the man with a 10-syrup 
fountain should carry as staples beef, 
clam, chocolate, and coffee. With these 
four drinks as a foundation, he may 
enlarge his list as conditions warrant. 
Hot ginger and hot lemonade are easily 
served and may be made up quickly. 
There are many broths and soups which 
may be added to advantage as the busi¬ 
ness grows, and, of course, there are 
numerous specialties. But when a cus¬ 
tomer comes in and asks for hot beef tea, 
he expects to find it on sale, as the 
drink is a staple. Hot chocolate is a 
prime favorite, and a drink to be studied. 

A reputation for serving a fin¬ 
ished cup of hot chocolate is an 
asset. A reputation on one drink 
alone will often make a man. Clam 
broth makes a delicious hot drink and 
is grateful to the most delicate stomach. 


Hot coffee seems to fall somewhat 
behind the other hot drinks. It may 
be that hot coffee is more or less neg¬ 
lected. Hot coffee, like cold coffee, has 
many admirable points, and those who 
like it generally stick to it. If you will 
experiment with hot coffee and learn to 
turn out a good article, you will make 
many friends for your soda fountain. 
Many druggists are now serving regular 
restaurant coffee at the soda counter, 
not coffee syrup, but plain breakfast cof¬ 
fee drawn from an urn. This drink is 
making a tremendous hit in some sec¬ 
tions and makes a hot drink that can 
be served all the year ’round. 

Any drink that will add to the “all the 
year ’round” idea is worth going in for. 
People drink hot coffee at home in mid¬ 
summer and eat ice cream with the 
Christmas dinner. If they will do these 
things at home, it seems reasonable to 
figure that they will do them at the soda 
counter. If you can build up a business 
that will keep your fountain open twelve 
months in the year, you will have accom¬ 
plished something worth while. Such a 
fountain helps the general business and 
also shows a fine profit on its own ac¬ 
count at the end of the year. Every 
druggist should strive to open earlier 
every year and close later, that is, as 
regarding the seasons. If you can grad¬ 
ually get to the point where it will pay 
to keep the fountain going all winter, 
you will have added a valuable depart¬ 
ment to your business. 

To Sum Up. 

To sum up, a man with a 10-syrup foun¬ 
tain ought to carry eight standard flavors 
and two additional flavors to be selected 
according to his best judgment. If you 
have the only fountain in town, you 
can do business with these flavors alone, 
that is, if you do not wish to carry ice 
cream. We strongly advise the use of 
ice cream, however, as it is in great 
demand with chocolate and fruit syrups, 


35 















Progressive 


F ountains 


Always Have on Hand a Supply of 



Malo-Creme and 

Malo-Scotch Sundae 


JVrite for our booklet on How to 
Prepare Malo-Creme and Malo- 
Scotch Sundae for Pest Results. 
Contains Many Valuable Formulas. 
A Postal Card Brings it. 

MENTION THE NATIONAL DRUGGIST. 



These Two “Toppings” Are Priced to the Retailer So As To Enable 
Him To Make a Handsome Profit By Using Them. Wherever 
Introduced, They Have Proved Themselves Unexcelled 
Business Getters. Adapted To Large 
Or Small Fountains. 

MALO-CREME is a scientifically made fondant for “topping” ice cream, sundaes, 
fruits, salads, pastries, frappes, etc., and for mixing and “topping” chocolate, cocoa, 
egg and milk drinks, sodas, etc. It is especially recommended for the Live Dispenser 
who boosts his business by “Specials.” MALO-CREME is better than whipped cream 
and costs less. It is guaranteed not to be affected by climatic conditions. 

MALO-SCOTCH SUNDAE is a delicious butterscotch preparation in heavy sirup form 
especially recommended for “topping” ice cream, etc. Its delicious butterscotch flavor 
delights both old and young. May be used alone as any fountain sirup, or with 
MALO-CREME to make an Extra Fine “topping.” 

MALO-CREME and MALO-SCOTCH SUNDAE are both Eze-to-Uze. Ask your 
jobber for a trial order and see how well they are adapted to your business. Don’t 
wait for your competitor to beat you to it. Get busy. Hold your trade and get more. 

PRICES: 

F\ O. B. CHICAGO. 

Malo-Creme, white or caramel . . . $1.00 Gal. 

Malo-Scotch Sundae (half gal. cans) . . 1.00 Can. 

Better Prices on Larger Quantities. Instructions, and Attractive Advertising 

Matter With Every Shipment. 


White-Stokes Company, Inc. 


Manufacturers, 

Formerly known as 
Mazetta Mfg. Co. 


Chicago. 






36 

































The National Soda Fountain Guide 


and is very useful in serving specialties. 
With the only apparatus in town, you 
have, of course, a monopoly; but you can 
never tell how long that monopoly will 
last. 

A druggist in a certain small town 
would not introduce ice cream cones, on 
the grounds that they would only involve 
additional trouble and expense, and that 
he had all the soda water business in 
town, anyhow. Soon another man opened 
up, put in ice cream cones, made an in¬ 
stantaneous hit, and used them to help 
build up a good soda business. The 
original druggist had to fall into line, 
and became a follower where he might 
have been the leader. It pays to be a 
leader. 

We advise, therefore, the use of ice 
cream. You can get along nicely with a 
vanilla ice cream; and with vanilla and 
chocolate you have all that could be ex¬ 
pected. The next question is that of 
crushed fruit. Peach, pineapple, and 
strawberry make the best sellers. Two 
of these will make a good showing, and 
with all three of them you are above 
criticism. The druggist in a small town 
has constant opportunities to secure fresh 
fruit at reasonable prices, and can make 
up many attractive specialties in season. 
As regards sundaes, three or four stand¬ 
ard formulas will give you a first-class 
showing. In hot flavors, if you carry 
beef, clam, coffee, and chocolate, you 
have the standard sellers. 

To recapitulate: 10 cold syrups, 4 hot 
flavors, 1 ice cream, 2 crushed fruits, and 
3 sundaes, will make a good showing, and 
a very slight addition to this list will put 
you above criticism. The list is not a 
long one, and involves very little trouble. 
A beginner who starts with such a 
foundation to build upon, will not go far 
wrong in running his soda water busi¬ 
ness. A bewildering array of fruits, 
nuts, and water ices is very fine, but 
first lay a solid foundation, and then add 


vour specialties. A soda business built 
up in this way will last, and it will make 
you some money. 

8. Suggestions to Large Dispensers. 

We offer here a few ideas collected 
from various sources. An interchange 
of ideas is never harmful, and big busi¬ 
ness houses often hold conventions for 
this purpose. A druggist running the 
only soda fountain in town needs only 
to serve good soda, and he will get along 
nicely. Given the standard flavors, ice 
cream, and a few crushed fruits, he can 
satisfy all comers. The business is con¬ 
ducted along broad, easy-going lines, and 
there is no competition. 

But take a large city, with six hand¬ 
some stores within a radius of as many 
blocks, all striving neck and neck for 
business. Suppose these six stores all 
start on the same basis, all carrying the 
same standard syrups, getting the same 
prices, and making first-class soda. They 
will probably divide up the business in 
about equal proportions. Suddenly one 
of these stores puts out a novelty. Im¬ 
mediately, it begins to gather in the 
“floaters,” people in search of some¬ 
thing new. 

Novelties, as we all know, count for 
much with city trade. Attractive spec¬ 
ialties will always draw a certain 
amount of custom. Thus business see¬ 
saws back and forth, and attention to 
detail often wins the dollars. 

Ice Cream Molds. 

The ice cream mold opens up a world 
of possibilities. You can have almost 
anything you wish made to order in the 
way of an ice cream mold. A Thanks¬ 
giving novelty was a turkey sundae, the 
representation of a small turkey served 
in vanilla ice cream with a dash of cran¬ 
berry syrup over it. It made a hit. The 
contrasting colors made it attractive to 
the eye—an important point, as we all 
know. It was only vanilla ice cream, 


37 














Suggestions to Large Dispensers 


one of the simplest things at the soda 
counter, dispensed in a novel way. The 
idea sold it. This was put on sale for a 
few days around Thanksgiving, then 
withdrawn, and put out later during the 
holidays. 

One of the simplest of ice cream 
molds turns out a representation of a 
club sandwich. It doesn’t make any great 
difference how you makeup the ice cream 
sandwich. The idea sells it; and as a 
seller it is a wonder. We give elsewhere 
directions for ice cream club sandwiches, 
which are dispensed as sundaes. These 
specialties should be advertised by means 
of placards. Customers who see them 
being made up, want them; but people 
who do not know about them, do not, 
of course, ask for them. 

What could be more attractive than 
a pear of ice cream, with a candy stem, 
and drenched with pear syrup? The in¬ 
gredients are all old. Nothing new here 
—except the way of serving. 

•TRY AN ICE CREAM PICKLE. 

Wouldn’t that sign attract any school 
girl ? All you need is the mold. The 
pickle is made of vanilla or chocolate 
ice cream, and they are both very fami¬ 
liar to school girls. A small banana of 
rich yellow ice cream is attractive, and 
you can serve it with a dash of banana 
syrup. How about heart-shaped sundaes 
for St. Valentine’s Day? Why, you 
couldn’t keep the girls away from them. 

Tumblers and Straws. 

A drug store caters to all kinds of 
people, to pleasant people and to peevish 
people, to optimists and to cranks. Some 
of your customers may not think about 
germs or bacteria once a month; others 
think of germs or bacteria every time 
they eat or drink. 

As regards tumblers, the only way to 
absolutely avoid criticism is to serve 
every customer with a dry, polished glass. 


It is not always practicable to do buffing 
or polishing at the soda counter itself. 
Generally it is better to do this in the 
basement or in another part of the store. 
A system that works very well is to 
use the tumbler washer for rough wash¬ 
ing, and to then put the tumblers aside 
to be removed, rinsed, and polished. 
This does away with carrying sloppy 
trays through the store and perhaps 
spilling refuse along the route. It is 
always a good plan to get rid of refuse 
as soon as possible. 

Any store that cares to take the trou¬ 
ble can serve dry, polished tumblers. The 
only requisites are plenty of tumblers 
and sufficient help. If you do this, the 
most captious customer will have no 
grounds for complaint. 

There are several ways of handling 
straws. Straws are sometimes kept in 
tall covered jars, sometimes in flat dishes 
which permit the straw to be grasped 
in the middle, the fingers not coming in 
contact with either end. In some stores, 
customers are permitted to choose their 
own straws, and this system would work 
very well if customers would not finger 
the straws. Why customers should be 
so irresolute as to have to finger the 
straws in making a selection, is a mys¬ 
tery in its way, but the fact remains that 
they often do. In some establishments, 
the dispenser hands out the straws, and 
there would seem to be no particular ob¬ 
jection to this method. As between the 
two systems there is no great choice. 

Some stores serve each customer with 
two straws enclosed in tissue or waxed 
paper. These narrow packets are sealed, 
and each customer may tear open the 
package and remove his own straws. 
There has been some little discussion re¬ 
cently about the handling of straws at 
the soda fountain. To a casual observer, 
the question does not seem to be one of 
momentous weight, but we must remem¬ 
ber that it is attention to details that 





















The National Soda Fountain Guide 


wins customers. Machines for protect¬ 
ing and dispensing straws are now on 
the market. 

War on Flies. 

Fifteen years ago the common or 
house fly used to buzz around without 
exciting any particular comment, but the 
fly has come in for a great deal of dis¬ 
cussion during the past decade. There 
have been scientific discussions, public 
lectures, and organized crusades. Illus¬ 
trated lectures on flies as filth-carriers 
have aroused considerable public inter¬ 
est, and there has been a great deal 
in print on the subject. 

As a result, the public is lined up 
solidly against the fly, and people who 
tolerated him a few years ago are now 
his bitter enemies. There is no doubt 
in the world that the house fly is a 
filthy pest. If you will watch the oper¬ 
ations of one of these pests in a dining 
room, you will see it display a wanton¬ 
ness that is almost unaccountable. It 
does not seem driven by a desire to sat¬ 
isfy hunger, but will alight in turn on 
every dish of food in the room. 

A fly will alight upon a plate of cakes 
and will not rest until it has clambered 
over every cake that it can reach. A 
fly will wing its way directly from the 
filth of the street to the food displayed 
upon a soda counter or in a dining room, 
and will climb over such food until 
driven away. 

Such traits have not endeared the fly 
to mankind. Many intelligent people 
feel deeply upon this subject, and no 
business man can afford to ignore the 
intense antipathy which most people now 
harbor against the filth-carrying fly. This 
antipathy is growing every day. It is 
something that we cannot afford to over¬ 
look, as it means possible loss of busi¬ 
ness. 

Two or three flies buzzing around a 
handsome store will make themselves 
very prominent. The fly is not retiring 


in his habits. He will make his presence 
known. With people feeling as they do 
on the subject, his ceaseless activities 
can hardly fail to offend. It therefore 
behooves us to make war, and uncompro¬ 
mising war, upon our enemy, the fly. 

Other Suggestions. 

We wish to call the attention of dis¬ 
pensers to the possibilties of oysters at 
the soda counter. Oysters, where they 
may be had conveniently, are now being 
served at many fountains, and the public 
is responding well. The oyster cocktail 
makes an appetizing and attractive nov¬ 
elty. It is easy to serve and its possibili¬ 
ties are large. With certain people, few 
novelties are more popular than this. 
Clams are served in the same manner 
and crab meat has also been added to 
the list. We give elsewhere directions 
for serving these attractive specialties. 
Oysters and clams are also being served 
on the half shell. 

Most Americans drink soda water, but 
there are some who prefer other drinks. 
If we can reach this class, we are bring¬ 
ing people to the soda counter who 
might not otherwise be regular patrons. 
With competition keen, no class should 
be overlooked. 

Plain coffee has its devotees, and most 
of them cling to their favorite drink. 
Iced coffee is a drink that has been some¬ 
what overlooked. Possibly it has been 
overshadowed by its better known com¬ 
panion, iced tea. Both are great drinks 
and make good sellers, show a large mar¬ 
gin of profit, and are easy to prepare. 
Hot tea and coffee in individual pots are 
making headway wherever they are be¬ 
ing introduced. 

For a thirst-quencher, there is noth¬ 
ing finer in the world than lemon¬ 
ade, either plain or with thin, small 
slices 6f luscious pineapple—some peo¬ 
ple prefer it one way, some another. 
A bowl of this standard beverage makes 
a great card for a sweltering day. Those 























Whether You Buy or Not 


You help yourself to judge the 
MERITS and DEMERITS of SODA 
FOUNTAIN CONSTRUCTION 


II 


When You Let Us Point Out the Superior Workmanship of 

Progressive Fountains 

And show you the qualities that have made them the most popular fountain in America to-day. 
It takes the exposition of real worth to make the shortcomings of other systems apparent. 

Progressive Fountains 

EXCEL IN STABILITY OF CONSTRUCTION, ARTISTIC APPEARANCE, REFRIG¬ 
ERATION ECONOMY, SERVICE APPOINTMENTS AND GENERAL 

SATISFACTION TO THE OWNER. 

And you will be quick to observe these points when you compare their service worth with more 

pretentious apparatus costing thousands of dollars more. 

No. 925 

Is a fair sample of PROGRESSIVE FOUNTAIN and it incorporates the best equipment that 

mechanical ingenuity can devise at any price. 



We Have 
What 

You Want. 

If Not We 
Will Make To 
Suit 

Your Store. 


Iceless Fountain No. 925, 12 Feet, Complete. 

Built in ten, twelve and fourteen feet lengths. Total height over all 9 ft. 2 in. Height of Back Bar base 
40 in. Width of Back Bar base 14 in. Top of Back Bar base marble 14 in. Size Mirror 40x96 in. Size Buffet 
20 in. wide, 9 in. deep. Height of Counter 40 in. Size Counter Top l£ in. thick, 14 in. wide. Total length 
Returns on top 36 in. Width of Base, 10 in. Verde Antique. Width of Pilasters and Frieze 4 in. Verde Antique. 
Shipping weight complete 4100 lbs. Shipping weight' Back Bar 1400. Shipping w r eight Counter only 1500 lbs. 

BUILT OF QUARTER SAWED OAK OR MAHOGANIZED BIRCH. 

WRITE US ABOUT YOUR NEEDS. 


The Progressive M. & M. Co., Pana, Ills. 


40 

































‘The National Soda Fountain Guide 


unexpected hot days of early spring, 
when people still have on their winter 
flannels, offer rare opportunities for lem¬ 
onade. The fountain may be closed, or 
may not be in full swing. The day may 
open cold and gradually grow warm. But 
you can make up a bowl of lemonade 
and get it on sale within ten or fifteen 
minutes, and it would be difficult to fix 
up a line of soda syrups as rapidly as 
that. 

We cannot pick or choose our custom¬ 
ers, and it is well to have something to 
suit the tastes of all. The fountain, like 
the prophet, may well aim to be all things 
to all men. 

9. Naming a Drink. 

A good name will not carry a poor 
drink to success; but a good name at¬ 
tached to a good drink forms a strong 
combination. No rules can be given for 
thinking up a name guaranteed to carry 
a drink to world-wide success, for such 
names are largely a matter of inspiration 
and are not often found. 

But no article has to have a peculiar 
or unusual name to win success. Some 
of the best known articles on the market 
have plain, matter-of-fact names. Per¬ 
sistent advertising covering a long period 
of years has made these names familiar 
to everyone, and a name thus established 
becomes immensely valuable. Names 
given to fountain drinks are not expected 
to last indefinitely. Now and then a name 
given to a drink or to a dish becomes 
permanent. Peche Melba was a name 
not known to our grandfathers, but it will 
probably go down to our descendants. 

Now and then a name is orginated that 
takes, its place in the language. We all 
know that the sandwich is said to have 
derived its name from Lord Sandwich. 
The word “sundae” will probably find 
its ways into our dictionaries, if it has 
not done so already. Such names iden¬ 
tify certain compounds or combinations. 
Names attached to fountain drinks are 


generally ephemeral. But they interest 
the public, help business, show that the 
druggist is alert, and thus have their 
uses. 

Historical Names. 

Current history has always furnished 
a wealth of names for special drinks. 
During the Russian-Japanese war, 
“Togo” drinks were numerous. Through¬ 
out our unpleasantness with Spain, 
“Dewey” drinks were plentiful. Wars, 
political campaigns, jubilees, coronations, 
all such events bring into being a list of 
drinks appropriate to the occasion. 
Names of this character are usually very 
striking. They attract public interest 
and help to make a drink a seller. The 
march of events may crowd them out 
eventually and cause them to be forgot¬ 
ten, but for the time being they do good 
service. 

An event does not have to be of world¬ 
wide importance to enable you to coin 
a valuable name from it. Every news¬ 
paper man will tell you that people are 
more interested in what is going on in 
the hometown than they are in events 
in China. Take your cue from this, and 
if you can coin a good name from a local 
episode, try it and see if it won’t get you 
some business. Names of this sort must 
be good-natured, however. If there is 
a hot local campaign on, do. not select a 
name that will please one faction, but 
irritate another. Names that may make 
enemies are to be avoided. There should 
be no politics in business. 

Names appealing to public spirit or to 
patriotism are always in order, since 
nearly every individual feels it his duty 
to take at least one go at them. Cherry 
drinks, for instance, make good head¬ 
liners for Washington’s Birthday, and 
any kind of a drink with a spread-eagle 
name io it will sell well on the Fourth 
of July. We can well imagine that dur¬ 
ing Revolutionary times soda would have 
taken precedence over tea. Unfortu- 


















Naming a Drink 


nately our national drink was not then 
being sold extensively. But try a “York- 
town” special next Independence Day, 
and see if there isn’t a demand for it. 

Once in awhile an event causes such 
widespread discussion that a host of 
drinks with significant names deluge the 
market. It has not been so very long 
ago that “North Pole” specialties were 
selling briskly. One of these specialties 
was so appropriate that it deserves par¬ 
ticular mention. A half globe of vanilla 
ice cream was placed in a sundae dish, 
at the apex w r as placed a candy pole, and 
from the base there was traced in choco¬ 
late syrup a tortuous route to the Pole. 
This idea, with numerous variations, was 
taken up widely. It is needless to say 
that it made a good seller. 

Books and Plays. 

Names derived from books and plays 
are always useful during the vogue of 
the book or the play from which the 
name is taken. When a book takes the 
country by storm, as “Trilby” did, the 
value of such names becomes obvious. 
The vogue of “Trilby” amounted to a 
craze, and all sorts of specialties were 
named for that unfortunate heroine. 
Their lives were not brief, either. Nearly 
every season produces its best sellers, 
and it is a very easy matter for the dis¬ 
penser to follow the trend of the times. 
The drink itself need not necessarily be 
altered materially. 

As regards plays, a drug store in a 
theatre district has a very good chance 
to get business along these lines. It is 
perfectly feasible to have a new name 
almost every week. Theatre-goers often 
drop into a drug store after the play, 
and what would be more natural than 
to take an interest in a drink in some 
way connected with the play just wit¬ 
nessed? Young people like these things, 
and are interested in them. And young 
people, we may say in passing, drink a 


large amount of the soda water con¬ 
sumed. Consequently, anything that in¬ 
terests them will get business. 

To the matinee girl, a large consumer 
of soda water, there is nothing more 
interesting than her favorite actress or 
actor. Any name relative to a popular 
actress or actor will make the drink 
bearing that name a seller. This es¬ 
pecially holds good in a downtown or the¬ 
atre district. These names do not lose 
their value so quickly as some others, for 
very often a favorite actress will keep 
her popularity for more than a gener¬ 
ation. The druggist in a small town 
should not consider it useless for him 
to consider these matters, for often it is 
easier to arouse interest in a small town 
than in a large one. Books go every¬ 
where and plays go to a great many 
places. While a play cannot always go 
to a town, the people of that town can 
always go to the play, even though they 
have to do some traveling. 

We repeat that these things'especially 
interest young people, and that young 
people are well worth catering to. Of 
course, if a man drinks lemon soda and 
wants nothing but lemon soda, you can 
hold his trade by giving him good lemon 
soda and by being courteous. He ex¬ 
pects nothing more. But there are a 
great many people who like to float 
around. This is probably the case with 
a large proportion of the younger people. 
Youth is changeable, constantly seeking 
after novelty, ever interested in anything 
new. Such qualities have always been 
inherent in youth, and no doubt always 
will be. Such being the case, anything 
that caters to this desire for novelty 
will attract the young people, the floaters 
of all sorts, and tend to make permanent 
customers of them. If you can’t make 
permanent customers of them, you can 
at least get a large share of their busi¬ 
ness. 



















The National Soda Fountain Guide 


Names from Other Sources. 

Other sources of inspiration are nu¬ 
merous. Popular songs and games fur¬ 
nish a great many names. Every per¬ 
fected invention of note brings a number 
of fountain drinks in its train. For the 
past several years “auto” drinks have 
been much in evidence, and now “aero¬ 
plane” drinks are beginning to acquire 
vogue. 

Drinks named for the various colleges 
have always had considerable popularity, 
and no doubt always will. 

Special seasons and holidays involve 
a certain amount of sentimental interest. 
A heart-shaped sundae, for instance, 
makes an attractive novelty for St. Val¬ 
entine’s Day, and all kinds of shamrock 
drinks ought to go well around St. Pat¬ 
rick’s Day. A turkey sundae with cran¬ 
berry syrup has been known to sell well 
around Thanksgiving, the “turkey” being 
turned out of an ice cream mold. It 
was made of vanilla ice cream and bore 
a general resemblance to a small turkey. 
The Christmas season always introduces 
a number of suitable specialties, and thus 
it goes throughout the entire year. 

In seeking a name for a drink, the 
current news columns offer a fertile 
field. Anything that is talked about by 
the public will help sell a drink. Of 
course, you ought to choose your names 
with discrimination, and avoid anything 
that might give offense. The latest big 
ship, the newest dress craze, the harm¬ 
less fads and follies of the day, any 
ludicrous happening of unusual propor¬ 
tions, all these things furnish current 
news and also names for fountain drinks. 

As we say, such names are often 
ephemeral. But they do no harm, they 
do stimulate business in a measure, and 
once in awhile a dispenser hits upon a 
name that brings him in a lot of money. 
We repeat that timely or catchy names 
interest the public, show that the dis¬ 
penser is on the alert, and thus have 
their uses. 


10. Supplies and Accessories. 

The question of supplies is an impor¬ 
tant one, as the supplies purchased have 
much to do with the success of the soda 
fountain. Druggists and other dispen¬ 
sers today buy much that they formerly 
manufactured, and this tendency is con¬ 
stantly growing. 

Manufacturers, by buying in large 
quantities and conducting operations 
upon a large scale, can often offer prod¬ 
ucts for less than it would cost the dis¬ 
penser to do his own manufacturing. 
Large manufacturers are able to watch 
the markets, take advantage of favorable 
conditions, and buy to the best advantage. 
Some very excellent products are now 
being turned out by the various manu¬ 
facturers, and these are coming very 
generally into use. 

Buying Supplies. 

It is self-evident that the dispenser 
who wants to build up a permanent busi¬ 
ness must buy good stuff. A man who 
is looking for the cheapest goods on the 
market will not strike bottom for a long 
time. Every few months he will find 
something cheaper, and, if cost be his 
only consideration, he will probably buy 
it. But cost should not be the only con¬ 
sideration. Quality comes first, then cost. 
Not how cheap, but how good—that is 
getting to be a familiar slogan, and it 
is a valuable motto for any business man 
to live up to. 

The dispenser of soda water, is in a 
peculiar position. Often he gains noth¬ 
ing by purchasing inferior supplies that 
happen to be cheap. A man might make 
a poor suit of clothes do duty for a time 
and thus save money. But if you buy in¬ 
ferior extracts or syrups you generally 
have to use twice the quantity, and thus 
your object defeats itself. It is very 
difficult to save money in this way, and 
the experienced dispenser will not try to. 
























No. 4. 


No. 18. 


No. 228. 


No. 16. 



No. 4. 


No. 226. 


Rockford Quality mini Service Ware 

FOR 

Soda Fountain Use 


Has contributed, more than any other factor, to present ideal conditions 
of service at the Fountain. 

It lends an environment of Daintiness and Refinement that makes the 
Fountain a rendezvous for the best class of trade. 

It constitutes the key to perfect service and greater patronage, hence 
more profit. 


IT WILL BE FOUND AT THE BEST 
SODA FOUNTAINS. 


I Specify 

Rockford Quality 


I All I 
| Jobbers 

Rockford Silver Plate Co., :: Rockford, Ills. 



I 


44 























































































































The National Soda Fountain Guide 


When you have found a satisfactory 
brand of goods, stick to it. Constant 
shifting will hurt business. Changing 
brands is apt to disturb the uniformity 
of your drinks. It is not meant by this 
that superior products are not to be 
adopted when the chance offers. Quite 
the contrary. Fountain products are 
constantly being improved and it be¬ 
hooves every dispenser to keep abreast 
of the times. But do not make aimless 
changes. Frequent changes, made with¬ 
out any particular reason, are apt to be¬ 
wilder customers and this is a thing 
to be avoided. But if you find you can 
improve a drink by making a change, 
then it is always advisable to do so. 

Small Accessories. 

It is well to have your small acces¬ 
sories, and your large ones, too, for that 
matter, in keeping with the apparatus. A 
cheap, crude lemon squeezer certainly 
looks out of place in front of an onyx 
fountain which may have cost several 
thousand dollars. The cost of the best 
accessories will not amount to very much 
and this is a poor place to skimp. Fine 
accessories are within the reach of every 
dispenser, and they add much to the 
status of the business. 

There is a silvered steel knife made 
for cutting fruit, for instance, which 
will not become discolored and will not 
give the fruit a metallic tang. Such ac¬ 
cessories, which are made especially for 
fountain use, look better and render bet¬ 
ter service than mere kitchen utensils 
bought at random and pressed into ser¬ 
vice at the soda counter. Have plenty 
of small accessories and have suitable 
ones. Makeshifts are always unsatis¬ 
factory. You can seldom extract a cork 
properly with a penknife. For this pur¬ 
pose you need a cork-puller. In dispens¬ 
ing ginger ale, the round-bottomed bottle 
is very awkward to handle unless you 
have a bottle holder. Spoons do not 


look well strewn around the counter 
They should be kept together in a neat 
spoon-holder. 

A FEW DONT’S. 

Don’t wear flashy jewelry. 

Don’t let syrup stand on the counter. 

Don’t be furtive in mixing drinks. Let 
the customer see as much of the process 
as you can. 

Don’t stand and eye a customer who 
is drinking soda. 

Don’t discuss pennant prospects when 
customers are waiting. 

Don’t let the syrup run out. 

Don’t break your eggs under the coun¬ 
ter ; come out in the open every time. 

Don’t divide up a party; try to serve 
their drinks as nearly together as pos¬ 
sible. 

Don’t get into arguments. 

Don’t try to convince a customer that 
he wants something else; he may know 
what he wants. 

Don’t talk politics. 

Don’t pose as a referee on all sporting 
events. 

Don’t stare at the lady customers. 

Don’t try to tinker up a drink if a fresh 
start will yield better results. 

Don’t sneer at a customer who has a 
new combination; some good drinks have 
been perfected in this way. 

Don’t be a chronic grouch. 

Don’t use a chocolate-encrusted spoon 
to stir a fruit drink. 

Don’t confer a favor in an ungracious 
manner. 

Don’t watch the clock. 

Don’t growl at a customer who comes 
in just at closing time. 

Don’t be fresh. 

Don’t drag the glasses away from cus¬ 
tomers before they have finished. 


















What the Soda Water Business Really Is 


Don’t waste materials. 

Don’t ignore the poorly-dressed cus¬ 
tomers; sometimes they have the most 
money. 

Don’t neglect children. 

Don’t shirk unpleasant duties; do your 
share. 

Don’t slam things around. 

Don’t try to do two things at once; 
finish with one customer at a time. 

Don’t play favorites. 

Don’t tell a customer that something 
else is just as good. He may nqt think so. 

Don’t be too well satisfied with your¬ 
self. 

Don’t be too much of a juggler; it is 
sufficient to serve the drinks well. 

Don’t whistle all the popular songs of 
the day; you are in the soda water busi¬ 
ness, not in vaudeville. 

Don’t be too blase to learn. 

Don’t fail to read the National Drug- 
gist every month. 

WHAT THE SODA WATER BUSI¬ 
NESS REALLY IS. 

As a man looks at his business his 
success may be usually gauged. If he 
doesn’t like the business he is in, if 
he is ashamed of it, dissatisfied with 
it, the chances are that he is not 
taking any large profits out of it, or 
building any steam yachts with the pro¬ 
ceeds thereof. Money doesn’t come any 
too easily these days, and with competi¬ 
tion keen, a man has to put snap and 
vim and go into a business to make the 
books show the right kind of figures at 
the end of the year. 

A great many druggists simply toler¬ 
ate the soda fountain end of the busi¬ 
ness. They frankly admit they don’t 
care for the soda-water business, and 
they are well within their rights. Every 
man is entitled to his own likes and dis¬ 


likes in matters of this sort. There are 
druggists who have no soda fountains, 
and druggists who have them but won’t 
operate them, and druggists who operate 
at about half pressure, and druggists 
who operate at full pressure with the 
key to the front door thrown away. And 
this is all right. Every man to his taste. 

But there are druggists who say that 
there is nothing in the soda water busi¬ 
ness, no money in it, nothing to it, no 
profit. Usually they advance no argu¬ 
ments in particular, but content them¬ 
selves with saying that it is a small busi¬ 
ness, a five-cent business. Now it is, 
no doubt, a five-cent business. We may 
grant that. But is this a stigma? Is a 
business, simply because it is a five-cent 
business, to be passed up and sent to the 
scrap heap? Is a five-cent business 
worth going into? Is there anything in 
it? Let us look into this proposition a 
bit. 

A Five-Cent Business. 

The traction business is a five-cent 
business. It constitutes a tremendous busi¬ 
ness structure, a monument to American 
pluck and progressiveness, but its cor¬ 
nerstone is the humble nickel. It is a 
five-cent business pure and simple. Turn 
it around, look at it from any angle, it is 
purely a five-cent business. Is the trac¬ 
tion business any good ? Is it worth any¬ 
thing? Does it show a profit? Would 
you like to get into it? Is a five-cent 
business worth fooling with, anyhow ? 
Well, let us cite some cases. 

One traction magnate recently bought 
a painting in Europe, and the price he 
is said to have paid $500,000. Just 
to be fair about it, we will cut the figures 
in two, and say that he paid $250,000 
for this painting. 

Now, $250,000 is quite a tidy little sum. 
It would buy twenty-five handsome 
houses, or ten very handsome houses, or 
a couple of palaces. To own one auto¬ 
mobile is considered some luxury, but 


46 














The National Soda Fountain Guide 


this amount would buy 125 automobiles. 
And yet this sum was spent for a single 
picture. It does not represent the trac¬ 
tion magnate’s entire fortune, or even 
an appreciable part of his fortune. It 
was spent for a single picture, covering 
a wall space of, say, six feet by eight. 

The magnate has other pictures, many 
other pictures, hundreds of other pic¬ 
tures. While they did not cost $250,000 
each, they did cost large sums, and the 
value of his art collection alone runs 
into several million dollars. All the 
result of a five-cent business. 

Another traction magnate has figured 
in the press lately as buying his son a 
bank and his daughter a duke. It costs 
some money to buy and maintain a duke. 
All the result of a five-cent business. 

The telephone business is largely a 
five-cent businss. Much of its income 
is derived from the humble nickel, yet 
the telephone business has grown so great 
that the government is threatening to 
give it a spanking for trying to absorb 
all the money in sight. Pretty good for 
a five-cent business. 

We all know the five and ten-cent 
stores. Chains of them link our towns 

« 

together, and the volume of business 
done in these stores is said to be some¬ 
thing enormous. At the time this article 
is being written, one of the leaders in 
this line of endeavor is engaged in con¬ 
structing the tallest office building in 
the world. It is considerably taller than 
the Washington monument and occupies 
a lot of fabulous value. All the result 
of a five-cent business. 

Consider the motion-picture theaters. 
Our cities are literally studded' with 
them, every town has a dozen of them, 
and every village one or two. It would 
be very difficult to estimate the amount 
of money invested in this business, for 
the moving-picture theater is doing busi¬ 
ness in every part of the civilized world. 
They have them in Siberia and they have 


them in Turkey. The amount of money 
set in motion by this vast business would 
easily aggregate an ocean of nickels. 
Thousands of people get their support 
from this source and thousands of for¬ 
tunes are being rolled up in various parts 
of the world. Yet it is only a five-cent 
business, nothing more. 

Look at the brewing industry. The 
brewer is, of course, a wholesaler, yet he 
must have an outlet to exist, thousands 
of outlets, in fact. These outlets are 
provided through the retailers, and the 
unit of values with the retailer is five 
cents. This business has purchased rail¬ 
roads, castles on the Rhine, titles, and 
steam yachts innumerable. All the result 
of a five-cent business. 

Take the baking industry. Is there 
any larger, by the way, in the world? 
Everybody must have bread, the unit is 
the loaf, and the price is five cents. 

When you simmer it right down, the 
oil of the world goes to the consumer in 
quantities costing five or ten cents. Many 
a magnificent business structure is rest¬ 
ing on the foundation of the humble but 
always reliable nickel. The soda-water 
business is like many others of much 
greater pretensions. It is a five-cent 
business. 

But is this a stigma? We think not. 

> 

Some Soda Water Figures. 

Experts figure that our expenditure 
for soda water during the year 1911 
totaled at least $500,000,000. Now this 
is a stupendous sum. The famous 
billion-dollar Congress, one of the big¬ 
gest things of which we boast, only dis¬ 
bursed twice this sum. When figures 
get as large as this we can only grasp 
their significance by means of compari¬ 
son. 

For $500,000,000 we could build fifty 
Dreadnaughts. 

For $500,000,000 we could almost keep 
our nation in shoes for an entire year. 


\ 


















GRAPE 

JUICE 


MADE WITHOUT PRESERVATIVES 


BEST FOR 



Medicinal, Hospital, Sacramental, 
Table and Fountain Use 


IT IS STOCKED BY MOST OF THE LEADING DRUGGISTS 
AND DEALERS IN FOOD SUPPLIES THROUGHOUT THE 
:: :: :: UNITED STATES :: :: :: 


CL It is expressed from the choicest assorted 
ripe Concord Grapes grown in the famous 
Lake Erie Island Vineyards. 

CLAs a tonic food for the sick and debilitated 
it has no equal. 

CL Its purity and non-alcoholic properties 
make it a perfect sacramental wine. 


The Fremont Grape Juice Co 

FREMONT, OHIO 





48 


































The National Soda Fountain Guide 


This amount means more than $5.00 
per capita for every man, woman and 
child in the United States. 

For $500,000,000 we could send 100,- 
000 boys through college. 

It is said that this amount of money 
would wipe out the church indebtedness 
of the United States five times over. 

The army and navy combined cost less 
than half this amount per year. 

The soft coal industry of the United 
States does not greatly exceed this sum. 

If $500,000,000 goes to buy soda water 
every year, certainly the soda-water 
business is no trifling affair. 

The first three weeks of June, 1911, 
were cold, but about June 20 the weather 
warmed up. A Chicago expert esti¬ 
mated that Chicago spent half a million 
dollars on that day for cooling beverages 
of the “soft” variety. A manufacturer 
of ice cream who keeps a line on things, 
states that on a hot day Chicago dis¬ 
burses more than $200,000 for ice cream 
and ices,, and about $100,000 for soda 
water and “soft” drinks. This is his 
estimate for a very hot day. 

Of course, we can not vouch for the 
accuracy of these figures, nor would the 
expert himself, we imagine. They were 
only offered as an estimate, but they do 
not form an unreasonable estimate. 
Split them in two, if you will, and the 
total is still astounding. Think of this 
amount of money being spent on soda 
water in but one city of this vast coun¬ 
try ! Chicago is a big town, but it is only 
one town, and there are many others 
contributing to the grand total for the 
United States. Viewed in this light, 
$500,000,000 does not seem an unreason¬ 
able amount. 

Take the individual druggist. The 
soda fountain has frequently been known 
to carry a new druggist through his first 
year, while his prescription business 
was struggling along. The soda foun¬ 
tain has frequently been known to pay 


rent, clerk hire, lighting and all other 
incidental expenses, leaving the profits 
on the drug end of the business clear net. 
The soda fountain has been known to do 
all this and pay a big profit besides. An 
investor thinks he is doing very well if 
he gets 10% out of real estate, but the 
soda fountain has frequently shown a 
profit of $3,000 on an investment of 
about the same amount, which is an 
annual profit of 100%. They say that 
money talks, and it certainly speaks up 
loudly when it runs into figures like 
these. 

As a Man Thinks. 

Shakespeare says: “There’s nothing 
either good or bad, but thinking makes 
it so.” This applies perfectly to the 
soda-water business. If a man thinks 
soda water is a piffling business, why 
then, in so far as that man is concerned, 
soda water is a piffling business. He 
may even make a sucess of it. He may 
clear $10,000 a year. But the chances 
are that if he would change his opinion 
he could make $20,000 a year. A man 
making $10,000 a year, however, is 
hardly likely to think soda water a 
piffling business. 

On the other hand, for the man who 
thinks soda water a good business, soda 
water will be a good business, and this 
man will get every dollar out of the busi¬ 
ness there is in it. Every man has, of 
course, a right to his own opinion. But 
it seems to the writer that one who pre¬ 
fers to maintain a hostile attitude toward 
soda waer had better get along without 
it. What is the use of carrying a side 
line that you do not believe in and do 
not like? Would it not be better to 
throw the fountain out entirely rather 
than operate it in a half-hearted way? 

But there is yet another course. You 
need not throw the fountain out, neither 
need you operate it in a half-hearted way. 
What then? Why, change your view- 











Uniformity in Soda Products 


point. Get to believing in soda water; 
get to believing that it is a big thing. 
You strike some towns and find every¬ 
body moaning and groaning, jealous and 
suspicious of everybody else, and com¬ 
plaining that times are hard. And times 
consequently are hard. How could they 
be otherwise under such circumstances? 
You go on a little further and strike a 
different sort of atmosphere. The towns 
are booming, all the business men pull¬ 
ing together, and everybody rooting for 
the home town. Spend a few days in one 
of these live towns. Everybody swears 
the town is a wonder, consequently the 
town is a wonder. 

That is all there is to it. It is no mys¬ 
terious secret. Get acquainted with soda 
water. Visit one of the big towns where 
somebody is operating a $20,000 soda 
fountain and getting ample returns on 
the investment every year. Rise early 
and spend the day at this fountain. 
Watch the icing process in the morning, 
watch the cleaning process, note the 
syrup jars being filled. Consider the 
immense quantities of materials used. 
Watch the dispensers at work at this big 
machine. Note the throngs of cus¬ 
tomers being served every hour of the 
day. It will give you a new idea as to 
things and you can go back to your own 
soda fountain with a new viewpoint, we 
trust. 

You may not be able to do such a big 
business, but all things are proportionate. 
The big man has big expenses, too. 
The chances are that you can show an 
equal percentage of profit on the capi¬ 
tal invested, and you may be able to 
show a much larger percentage of profit 
at the end of the year. If so, you win. 
Anyhow, get into the game. Be a be¬ 
liever in soda water, or in anything else 
you go in for. Play the game with a 
vim. It will make your business better 
and make your health better; it will 


lengthen life and double your interest 
in life. Soda water is a five-cent busi¬ 
ness, but so is the traction business, 
and the traction business has produced 
many a millionaire. 

UNIFORMITY IN SODA 
PRODUCTS. 

We can not impress too strongly upon 
druggists and other dispensers the desir¬ 
ability of having your soda products 
uniform, always the same. This is a 
point that is apparently overlooked by 
some dispensers, by many dispensers, in 
fact; so many that a few words on the 
subject should not be amiss. 

Sometimes one goes into a resturant 
and gets a dish that is well-cooked, well- 
served, and quite to the taste. It may 
not be an expensive dish. It may be, let 
us say, a plate of baked beans. Now, 
some people do not eat baked beans be¬ 
cause they are cheaper than terrapin. 
Some people prefer them to terrapin; 
they like baked beans, and they do not 
care especially for terrapin. Let us say 
that you go into a restaurant one day 
and are served with a very fine plate of 
baked beans. You put that restaurant 
down as a good place in which to get 
baked beans. A few days later you visit 
it again; perhaps taking along a friend, 
and regaling him on the way with word 
pictures of the baked beans to be secured 
there. 

You sit down and call for baked 
beans, you wait with pleasant anticipa¬ 
tion, and presently the beans are served. 
They are half raw, they are soggy, they 
are not good. You scratch that restau¬ 
rant off your list. Some time later you 
forget, or relent, and try it again. The 
beans are good. Again you take 
around a friend. The beans are bad. 
Then you realize that the restaurant is 
not to be depended upon, that it is all a 
matter of chance what you are going to 



50 
















The National Soda Fountain Guide 


get, and you lose interest in it. You 
certainly never feel safe in going there 
with a friend. The place can not com¬ 
mand your steady patronage, and it is 
doubtful if it can command any part of 
your patronage. What is the matter 
with this restaurant? Simply this: its 
products have no uniformity. Its pro¬ 
prietor has not learned the secret of 
keeping his products up to a certain 
mark, or else he is too careless to see 
that this is done. Whatever the reason, 
the effect upon his trade will be the same. 

Now if a cook can serve good baked 
beans on Monday, there would seem to 
be no adequate reason as to why he can 
not serve good baked beans on Tuesday. 
Of course, there may happen a day when 
he gets things extra fine. The oven 
may be just right, and he may be feel¬ 
ing just right, and everything may go 
just right, and the beans be very, very 
good. But there should be a mark that 
he can always reach. We do not expect 
the impossible, and we know that food 
products will sometimes vary. But beans 
should not be very good on Monday and 
very bad on Tuesday. Something is radi¬ 
cally wrong when this is the case. We 
have all had experiences along these 
lines, and we know that the fault is usu¬ 
ally with the cook, and not with the 
beans. Even should bad beans be selected 
to start with, that is the cook’s fault. 
He is not supposed to select bad beans, 
and if he deliberately makes such a 
selection, he should be called to account. 

On the same theory, the druggist ought 
not to serve good soda on Monday, and 
poor soda on Tuesday. This is stating it 
broadly, and it may be that no druggist 
does this. But it gets down to a finer 
point. The druggist ought not to serve 
a rich chocolate syrup on Monday, and a 
thin chocolate syrup on Tuesday; his 
chocolate syrup should be always the 
same. Can he do this? To all practical 
purposes he can. 


The Formula Book. 

Some may argue that it doesn’t make 
any great difference, that if you turn out 
a fairly good article of chocolate syrup, 
it doesn’t matter if the product varies a 
little from day to day. The writer be¬ 
lieves that it does matter, and that you 
can not build up a great soda business 
without adhering rigidly to a formula 
book. 

Take, for instance, the case of coffee 
soda. Drinkers of coffee in any form 
are usually sensitive to the slightest 
change, and the same holds true of the 
drinkers of coffee soda. They are gen¬ 
erally what we designate as “fiends,” not 
a very pretty term under some circum¬ 
stances, but one that has lost any invidi¬ 
ous meaning and is simply used in this 
connection to designate one who is an 
enthusiast. The coffee enthusiast can 
tell instantly if the coffee is not up to 
the mark. If you give him a different 
blend, he can tell it. The blend may be 
better, and he may not resent the change, 
but he knows that there has been a 
change, and he is not a person who cares 
for frequent changes. 

Try to get good formulas to start 
with. If you can improve a formula, it 
is all right to do so, but the experiment¬ 
ing should not be done upon your cus¬ 
tomers. Do not make a change unless 
you are certain that you have an im¬ 
provement. Your soda products should 
not fluctuate from day to day. The 
coffee drinker often comes to you in the 
first place because he happens to drink a 
glass of your coffee soda and likes it. 
He becomes a regular customer. He 
may drink four or five glasses of soda 
water every day. He brings his crowd 
with him. In short, he is an enthusiast. 
His custom is worth having, and it be¬ 
comes very apparent that there must be 
no trifling with a customer of this sort. 
He expects a certain grade of coffee 






















MONEY MAKERS 




Read What this Jobber has to Say about 


Chocolate Cooler Co.’s Ice Cream Cabinets 


PORTLAND, OREGON, October 4, 1912. 

CHOCOLATE COOLER CO., Grand Rapids, Mich. 

Dear Sir—We have one of your No. 415 Ice Cream Cabinets, and in some way or another we have lost the 
wooden cover for same, and will ask you to kindly send us another so we will have the cabinet complete. 

One of our customers, Mr. R. C. Churchills, Albany, Oregon, had one of your cabinets in his store recently and 
the store burned down. He was in to see us yesterday and said that although everything was a loss, and the Ice 
Cream Cabinet charred all the way through the one-inch board, yet the ice cream was in good shape, and people 
were rather surprised to see him take out the ice cream in good condition. We told him to write us a letter to this 
effect, and thought it might be a good testimonial for you. Yours very truly, GRAY, McLEAN & PERCY. 


You Can 

Save Yourself a World of Trouble 



Style 4, taper round wood-lined, with separate 
compartments. Made in 1, 2 and 3-can, in 3 and 
5-gallon sizes. 



Just Say 

“GRAND RAPIDS” 



Style 5-G, square taper lining of galvanized 
copper alloy, heavy insulation near bottom, 
greatest resistance where need is greatest. 
Made in 1, 2 and 3-can, and in 2, 3 and 
5-gallon size. 


when you buy your 

ICE CREAM CABINET 


The “Grand Rapids” Ice Cream Cabinet represents the last word in the scientific construction 
of Ice Cream Cabinets. 

Our present method of insulating cabinets gives you the most economical, the most durable 
and the most satisfactory Ice Cream Cabinet on the market today. 

DON’T BUY UNTIL YOU HAVE HEARD FROM US. 

CHOCOLATE COOLER CO. s: 76 Alabama St. s: GRAND RAPIDS, MICHIGAN 



52 






















The National Soda Fountain Guide 


soda water; he wants it every day in the 
week, and four or five times a day. Con¬ 
sequently, there must be uniformity. The 
soda must be always approximately the 
same. 

The way to keep up uniformity is to 
have a formula book covering the entire 
process of mixing and dispensing. Both 
mixers and dispensers should be required 
to follow the same. An uncertain dis¬ 
penser can ruin the finest product. It 
may come to him all right from the mix¬ 
ing department, but it has to be dis¬ 
pensed properly to be good. Good coffee 
syrup will not suit the average coffee 
drinker unless it is mixed with the 
proper amount of cream. 

The writer remembers one dispenser 
who had a favorite among the coffee 
drinkers, and this favorite always got 
his coffee with four ounces of rich, solid 
cream. At five cents a glass, you can 
see where the profits went. It is risky 
to play favorites, as some other customer 
is always sure to find it out, and to resent 
it, and a watch must be kept over dis¬ 
pensers who are inclined to do this. 

Uniformity is the best rule. Some¬ 
times a dispenser will add a cherry to 
a sundae as a little compliment to an old 
customer; the dispenser’s intentions are 
the best, and no harm should result. 

But the next day he may forget the 
cherry for this customer and give it to 
another customer, with customer No. 
1 standing by and watching the pro¬ 
ceedings. Then there may be heartburn¬ 
ings and a customer lost. This seems a 
very little thing, but we have seen cus¬ 
tomers get angry over some very little 
things, and take their trade elsewhere, 
too. While you may occasionally be 
able to do something extra for a cus¬ 
tomer without getting yourself into 
trouble, as a general rule it is better to 
serve your drinks always the same to all 
customers. 


To secure uniformity in mixing, the 
formula book is indispensable, and cer¬ 
tainly uniformity in mixing is one of the 
most important of points. If you have 
several mixers, the man in charge should 
have the formula book in his care. No 
formula is to be altered without his ap¬ 
proval. When a new man is hired, say, 
for instance, he is set to work making 
lemon syrup. He is sent to the formula 
book and told to go ahead as per direc¬ 
tions, the process being completely set 
down, step by step. He makes lemon 
syrup according to this formula, and the 
result is your own grade of lemon syrup, 
the kind that you have always served 
and the kind that your customers expect. 
Now, should you turn the man loose and 
tell him to make five gallons of lemon 
syrup, you do not know what he is going 
to evolve. He may produce good syrup, 
or he may produce bad syrup; but the 
chances are that he will produce a syrup 
differing from what you have been dis¬ 
pensing, and that is just what you want 
to avoid. He may have some new 
wrinkles and be able to make a lemon 
syrup superior to your own lemon syrup, 
but is better to make him prove this 
before giving him a free rein. How are 
you ever going to build up a stable busi¬ 
ness if every new mixer who comes 
along is allowed to mix syrups according 
to his own rules ? It can hardly be done. 

There are druggists who have good 
mixers and who give them a free rein. 
They turn out good stuff, but they work 
without a formula book, and conse¬ 
quently they have the druggist com¬ 
pletely at their mercy. Suppose a good 
mixer decides to leave? Suppose you 
are so unfortunate as to pick a poor 
mixer to fill his position. Your soda 
immedately takes a slump and will prob¬ 
ably stay on the down grade until you 
hire a better mixer, and even when you 
get a good mixer, he will have to start 
and build up his own trade. But if all 








Uniformity in 

mixers are working from a formula 
book, even the poor mixer is going to 
approach your standard, and if you keep 
an eye on him, he will ultimately be able 
to reach it. Plugging along on a uni¬ 
form basis is better than having a genius 
who mixes his syrups according to his 
own whims and fancies. He may hit a 
high mark one week, but he may hit a 
low mark the next. You have no guar¬ 
antee as to what he is going to do. 
Better have your formulas down in black 
and white, with every rule set forth in 
complete detail. 

There was once a druggist in one of 
our large Eastern cities who seldom kept 
a mixer longer than three months. He 
was fussy, hard to get along with, and 
constantly changing clerks; but he had 
the best soda in town right along, simply 
because he kept a good formula book and 
every mixer was obliged to follow the 
rules therein. A man who had any 
knowledge of mixing syrups was bound 
to turn out good syrups merely through 
following the directions in this book. 
The druggist kept close watch, and thus 
he always had good syrups, although he 
never had a satisfied mixer working for 
him. This isn’t good business policy, 
either, and we are glad to say that there 
are not many druggists of this stamp. 
A little good-will mixed with the syrups 
will never hurt the finished product. 

Carbonating and Dispensing. 

In carbonating, the wise dispenser will 
be particularly careful to secure a uni¬ 
form product. The ordinary glass of 
soda contains about two ounces of syrup 
and about ten ounces of carbonated 
water, or proportions of five to one. We 
can see how important the carbonated 
water becomes. If it be flat, the glass of 
soda is flat, and consequently ruined. 
The syrup may be just right and the 
highest-priced stuff on the market, but it 
all goes to waste if the soda is flat. 


Soda Products 

Charge your soda too high and it will 
gush out and splash syrup all over the 
place; it will be too “wild” to handle, 
and too “sharp” to drink, and besides 
you will be wasting gas. On the other 
hand, soda not charged to a sufficiently 
high pressure will be dead and “flat” and 
unsalable at any price. Here, we see, 
we positively must strike a happy 
medium, and it stands to reason that we 
must keep the product uniform. We do 
not want soda highly charged one day 
and flat the next. There must be a uni¬ 
form product, and if uniformity is so 
desirable in this respect, why not in 
others ? 

A druggist who had formerly kept his 
portable tanks directly under the fountain 
in a small cellar, abandoned the cellar and 
established his carbonating outfit in a 
rear room on the ground floor of his 
store. He had to conduct his soda water 
just sixty-five feet. In the cellar he had 
always carbonated to 140 ponnds pres¬ 
sure, and he continued to do this after 
moving his carbonating outfit to the rear 
room. The result was that he had flat 
soda for several months before it oc¬ 
curred to him that 140 pounds pressure 
might send soda along very nicely at ten 
feet, yet fail utterly at sixty-five feet. 
He now charges at 170 pounds pressure 
and has very good soda. 

In the dispensing department it may 
not be necessary to set things down in 
black and white to the last detail, yet 
there must be certain rules. It is an 
understood thing, for instance, that the 
dispenser, in making egg drinks, should 
not turn his back on the customer while 
breaking the egg, or try to conceal the 
process in any .way. Eggs are more or 
less under suspicion at the best, and it 
should be the aim of every dispenser to 
handle egg drinks in a clean-cut manner 
and to avoid the impression that he is 
trying a hocus-pocus of any kind. The 
egg phosphate is a little more compli- 


54 











The National Soda Fountain Guide 


cated than some drinks, and there are 
customers who watch every move the 
dispenser makes. They follow his move¬ 
ments, step by step, and therefore it is 
probably well to train dispensers to work 
along uniform lines. The egg phos¬ 
phate finished, it should not be topped 
with grated nutmeg one day and with 
powdered cinnamon the next. 

A uniform drink" should be adopted, 
and on such points we believe that you 
can never go wrong if you keep a for¬ 
mula book for the dispenser as well as 
for the mixer. The same arguments 
hold good. If you hire a green dis¬ 
penser, you don’t want him dispensing 
drinks his way. You want it done in 
your way. Of course, he can learn the 
rules by word of mouth, but it is very 
little trouble to get up a formula book, 
and it will pay for itself many times over 
before it wears out. 

Uniformity! It is a word that means 
much to the soda-water world. In soda 
water, we must have uniformity of prod¬ 
ucts to build any permanent business. We 
must have rules for mixing, carbonating, 
and dispensing. We must live up to 
those rules. We must follow them care¬ 
fully. We must have uniformity. 

AN ALL-THE-YEAR 
FOUNTAIN. 

Nearly everybody agrees that it is a 
good thing for any druggist to get his 
fountain to the point where he can keep 
it open all the year ’round, and that every 
druggist should try to reach this point. 
The down-town druggists in the large 
cities never think of closing their foun¬ 
tains nowadays. Business keeps merrily 
on, summer and winter alike, and the 
buzz of the draft tube is never stilled. 
Some druggists in fashionable residence 
neighborhoods claim that their soda busi¬ 
ness is much better during the winter 
than in the summer months. This seems 
a strange statement at first glance, but 


the explanation is simple enough. Their 
fashionable customers go away in June 
and do not return again until October. 
Some druggists have a neighborhood so 
very, very fashionable that they do prac¬ 
tically no soda business during the sum¬ 
mer months, and yet show a very good 
balance of profit at the end of the year. 
The fact that their soda fountains show 
a profit indicates that people drink soda 
in winter as well as in summer. 

The down-town stores in the cities do a 
good soda business right along, and the 
argument is advanced frequently that 
this is due to transients. Of course, a 
great deal of business comes from 
transients, and by transients we mean 
not only out-of-town people, but people 
who live up town and are down town for 
the day. 

It would seem that the proposition 
becomes self-evident that if a man will 
drink soda water in another city, he 
will also drink it in his home town, pro¬ 
vided he can get it. If a man will drink 
soda down town, will he not also drink 
soda up town, provided he can get it? 

Is the “transient” a strange freak, who 
only drinks soda water when he is float¬ 
ing around down town? This side of the 
question is seldom thought of and very 
rarely brought up. Of course, men 
sometimes go to a city to get on a spree 
and a great many men indulge in intoxi¬ 
cants more freely when they are in a 
strange town. 

But people hardly go on soda-water 
sprees, and it seems reasonable to, con¬ 
clude that the “transient” drinks soda 
water because he likes soda water, and 
not through any occult reason. If this 
conclusion be correct, he would be quite 
as likely to drink soda water in one place 
as another. 

The down-town stores do not depend 
entirely upon transients for their soda- 
water profits. Far from it. They have 
their regular customers, who occupy 



55 















“True Fruit” Syrups and 
Crushed Fruits Will Do It! 


Will Put Your Soda Fountain on a more profitable basis 
than ever before. 

We KNOW because we make them. 

We KNOW because we sell a large percentage of the 
trade throughout the Country, who are progressive and suc¬ 
cessful—trade who have made their SUCCESS on "True 
Fruit” QUALITY. 

Your Fountain represents a large investment. You 
want to get the most out of it. There’s only one way to do 
it. Use "True Fruit” flavors. Serve the very BEST soda 
it is possible to make. 

You appreciate QUALITY. So will your customers— 
and be willing to pay for it. 

Your entire store will be judged by the standard main¬ 
tained at your Soda Fountain. It's your best advertisement 
if you serve good soda. Poor Soda is expensive, as it means 
loss of trade and loss of profits. 

"True Fruit” products are "trade getters”—always 
uniform and satisfactory. Their QUALITY made them 
successful. 

It will do the same for you. 

\ 

Write for price list and information regarding new 
specialties. 

Always specify "TRUE FRUIT” when you order. 

Made in Rochester, New York 

- =BY THE - 

J. HUNGERFORD SMITH CO. 


56 























The National Soda Fountain Guide 


offices or stores in the immediate vicinity* 
and who come in day after day. At a 
rough guess, this class comprises about 
75% of the trade; the transients, not 
more than 25%. These figures will vary 
in most sections, and near a depot or 
ferry entrance they will probably be 
reversed. But as a general rule, with 
the down-town stores, regular customers 
furnish a very large percentage of the 
business done. And this fact again indi¬ 
cates that people drink soda water in 
winter as well as in summer. The fact 
is, that drinking soda water is largely a 
matter of habit. It is a harmless habit, 
and one which will not fasten itself upon 
the drinker; but it is a habit, and you 
will find the same customers marching 
up to the soda fountain day after day. 

Hot Soda as a Help. 

Probably the best step to take towards 
securing an all-the-year fountain is the 
installation of a hot-soda apparatus. In 
the old days, when the soda season ended 
in September, many druggists closed 
down the cold apparatus, piled some 
empty cartons on the soda counter to fill 
up that gaping void, and gave over that 
end of the store to the roach and his 
satellites until summer came again. The 
effect was desolate, and the soda-water 
department during the winter months 
looked about as cheerful as a morgue, 
and was just about as profitable. Dust 
and cobwebs gathered, the fountain 
looked forlorn, and everything connected 
with it appeared to be forsaken and run 
down. 

The advent of the hot-soda apparatus 
changed all this. With a neat hot-soda 
urn steaming away, that end of the store 
assumes a warm, cosy appearance the 
exact opposite of its appearance during 
the old days. Of course, if you are do¬ 
ing a cold soda business for six months 
and a hot soda business for six months, 
you have on all-the-year business. But 


the scheme goes further than this, the 
idea being to sell cold soda every day in 
the year. Hot soda will help you to do 
this. Keepers of statistics have found 
that when a man installs hot soda, his 
cold soda sales also take a jump. There 
are several reasons why this should be 
so. For instance, a group of six people 
will come into the store. Three of them 
will order hot soda and three of them 
will order cold soda, your cold soda sales - 
thus keeping exactly abreast of your hot 
soda sales. Perhaps four people will 
order hot soda and two will order cold 
soda; perhaps only one will call for cold 
soda; in any instance, your cold-soda 
business has been helped. 

Hot soda also boosts the sale of cold 
soda in this way. A customer, seeing 
your hot-soda apparatus steaming cheer¬ 
fully away, will assume that the soda- 
water department is alive, and not sleep¬ 
ing (as in the old days) and call for 
cold soda. More people reason thus than 
you would imagine. A great many people 
do not care to call for soda if they think 
that you have the fountain closed down. 
They do not care to run the risk of call¬ 
ing for something that is not on sale. 
The theory works about like this. No 
man would go into a book store and call 
for a chisel, for he would thus make 
himself ridiculous, and people for the 
most part are very, very careful not to 
run the risk of making themselves ridicu¬ 
lous in any way. Thus a great many 
people do not care to call for soda water 
if they think the fountain has been closed 
down. They may have had unpleasant 
encounters with flippant clerks, and there 
are more flippant clerks in' every busi¬ 
ness than there should be, or they may 
have some other reason for not calling 
for a commodity which may not be on 
sale. 

You may think that such super-sensi¬ 
tive people are very scarce, but they are 
not scarce by any means. There must 


57 


















Hot Soda in Hot Weather 


be a great many of them, or hot soda 
would not help the sale of cold soda in 
the way it does. Then there are people 
who will patronize any place which 
seems lively and keep away from any 
place which seems dead. If the foun¬ 
tain looks active, and they see people 
drinking cold soda, they want cold soda. 
If nobody is drinking cold soda, this 
class will not call for it. They follow 
the crowd, others fall into line, and the 
consequence is that a good volume of 
business is rolled up. 

HOT SODA IN HOT WEATHER. 

Cold soda and hot soda also seem to 
sell together nicely for no apparent rea¬ 
son that we can place our hands upon. 
In some sections, we see hot soda selling 
well in August, the very month when 
cold soda is selling best. It seems 
strange to find people drinking hot soda 
in August, but when we reflect that 
people drinking boiling coffee may be 
seen on any day of the year, the hot soda 
phenomenon becomes less strange. It is 
simply a matter of education, and the 
druggists who are able to sell hot soda 
during warm weather have merely edu¬ 
cated their patrons up to this point. 
Druggists who sell finished tea and 
coffee are able to sell it all the year 
around, and this is a good way to make 
a start. A druggist advertising hot beef 
tea as a leader for the Fourth of July 
would be received with derision in some 
localities. But should the same druggist 
advertise hot coffee, nothing would be 
thought of it, and the very people who 
laughed at his hot beef tea would drink 
his coffee. So strangely is human nature 
constituted. 

The druggist starting anything new 
must be careful not to start the wiseacres 
to smiling. A local joke spreads rapidly 
and is hard to down. It has been so 
since the beginning of the world, and 
will doubtless continue to be so until the 


end of time. Columbus was a huge joke 
to most people who knew him, and Sir 
Isaac Newton drew more than one laugh 
from the wise men of his day. It is 
easier to sell cold soda “out of season” 
than hot soda, but either thing may be 
done and is being done. A druggist in 
a very large city may put anything on 
sale he pleases, and he will find cus¬ 
tomers. He may never have sold hot 
soda in his life, yet he can install a full 
outfit, if lie wishes, on the Fourth of 
July, including hot beef tea, hot clam, 
and all the rest of the list. Hundreds of 
the people who pass his store will not 
know that the proposition is new. So 
far as they know, hot soda may have 
been been an established institution in 
that drug store for years. Consequently, 
there is no hanging back, and the drug¬ 
gist can do some business from the start. 

A druggist in a small town starting 
the same thing may find his facetious 
friends dropping in. 

“Well, well,” they may say. “Trying 
to sell hot soda in July?” And then 
there is a grand laugh. But let the drug¬ 
gist start off with hot coffee alone, and 
there will be nothing funny about that 
proposition. The restaurants sell it in 
hot weather. There is no joke attached. 
The druggist can make his start with 
hot coffee, gradually add beef, clam, and 
the rest of the list, and within the month 
be running a full line of hot soda without 
evoking the ghost of a smile. You have 
to look out for the jokers; they have 
killed many a business proposition. Do 
not get the idea that hot soda can not 
be sold in summer. Some druggists are 
selling thousands of glasses every sum¬ 
mer, and the queer part about it is that 
many of these druggists are located in 
the extreme southern States. There are 
many people who drink cold soda because 
they are warm; there are many people 
who drink hot soda because they are 
cold; there are many others who drink 















The National Soda Fountain Guide 


hot soda or cold soda because they want 
it, and the state of the temperature mat¬ 
ters no whit. And this last class drinks 
a great deal of soda water, by the way. 

Do not get the idea that cold soda can 
not be sold in winter. Some druggists' 
are selling thousands of glasses in De¬ 
cember, .and many of the druggists are 
located in the extreme northern States. 
Cold soda may be sold on the coldest day 
of midwinter. Other druggists are do¬ 
ing it. Why not you? It is simply a 
matter of sizing up local conditions and 
starting an educational campaign. The 
best way to keep cold soda going through 
the winter is to keep the fountain open, 
and the smallest fountain ought to have 
a few syrups on tap. 

Ice Cream Business as a Help. 

A druggist running a small store in 
one of our large cities decided thal he 
would keep his fountain running all the 
year and try to do some cold soda busi¬ 
ness during the winter months. Accord¬ 
ingly, when the regular season ended in 
September, instead of closing his foun¬ 
tain, he gave the soda department a 
thorough overhauling, put in a hot 
apparatus, and prepared for his winter 
campaign. He did cut off a few of his 
fancy drinks, but the reliable sellers, such 
as chocolate, vanilla, orange and lemon, 
he continued to keep on draft. He had 
heard that some winter business may be 
done in ice cream, so he made arrange¬ 
ments with an ice cream factory to keep 
him supplied with ice cream in bricks, 
and to furnish him ice cream in larger 
quantities as desired. 

Then he got out a neat circular and 
billed his neighborhood thoroughly, in¬ 
forming his customers that he was ready 
to supply ice cream to meet any de¬ 
mand. He talked ice cream to those 
customers with whom he was on good 
terms, and he soon had the community 
familiar with his plans. The idea works 


about like this: Some lady in the neigh¬ 
borhood is giving a little party. At 
ten o’clock she telephones to the drug¬ 
gist, and he sends up the requisite num- 
' her of bricks right off the ice. Or, we 
will say that a household has unexpected ‘ 
guests. Three or four people drop in to 
pay a call. At the proper hour, the host 
slips down to the drug store and buys 
enough ice cream to supply the company, 
or the druggist stands ready to fill a 
telephone order at any time. This drug¬ 
gist built up business from the start by 
taking pains to make his people feel 
that he was glad to fill small orders, and 
to fill them promptly and cheerfully. 
Telephone business was made welcome, 
and a constant advertising campaign was 
carried on. 

The druggist went after church busi¬ 
ness, lodge business, any business that 
would sell some ice cream. If he heard 
of a church fair, he went after the ice 
cream end of it and generally secured it. 

These big orders were filled from the 
ice cream factory direct, and the drug¬ 
gist never saw the goods. He got a 
great deal of lodge business in the same 
way, simply acting as jobber, and not 
actually handling the goods. 

The results that this man attained 
were very surprising, particularly to 
himself. A year or two before he had 
left a rich neighborhood, which was 
becoming crowded with drug stores, and 
had emigrated to a much poorer neigh¬ 
borhood in another and somewhat iso¬ 
lated part of the city. Here he was a 
pioneer, opening a new store, and build¬ 
ing up his business from the ground. 
In his old neighborhood, he never sold 
a glass of soda water from October to 
April, nor did he ever sell a nickel’s worth 
of ice cream during the winter months. 
In his new neighborhood no druggist had 
ever sold a brick of ice cream during the 
winter months. Yet there was plenty of 
entertaining going on in a modest way and 






















GLASSWARE 

The Autocrat of the Fountain 


No. 373. High Footed Sherbet 
Shallow 




Heisey’s ^ Glassware on the fountain 
presents a bold array of sparkling and graceful accessories. It is 
as necessary to the beauty of the fountain, as jewels are to rings. 
Use Heisey’s ^ Glassware. There is an unseen quality of wear 
beneath its daz¬ 


zling facets not 
found in any 
other make, 
which shields 
it from the blunt 
of daily service. 







No. 393. Footed Banana Split. 



MANUFACTURED BY 


A. H. HEI5EY X CD. NEWARK. DHID 

WRITE FOR CATALOGUE NO. 58 


60 














































































































































































































































I 


The National Soda Fountain Guide 


a great deal of ice cream was being con¬ 
sumed. The neighborhood was not a 
rich one, yet it was populated by solid 
people, the kind that own their own 
homes and have a few dollars in bank. 
Such people have their little entertain¬ 
ments, their bridge clubs, their tea par¬ 
ties, and probably consume just as much 
ice cifeam as a richer class, perhaps 
more, as ice cream is a staple and terra¬ 
pin is not. Yet the druggists of this 
section had been letting the ice cream 
business go absolutely by the board, and 
what was sold was sent up from the 
business part of the town. 

SUPPLYING FAMILIES WITH 
ICE CREAM. 

The druggist in question cleared about 
$300 on his ice cream business the first 
winter, which was a very satisfactory 
profit and a very unusual profit, consid¬ 
ering that it came from entirely new 
business, business that no druggist in 
that neighborhood had ever gotten be¬ 
fore. Since his first season, his profits 
from ice cream have been steadily 
climbing. In addition to his family 
trade, he sells a great deal over the soda 
counter in the form of sundaes or by the 
plate. This activity in the soda depart¬ 
ment has greatly stimulated the sale of 
cold soda throughout the winter months. 
Any activity of this kind always stimu¬ 
lates the sale of cold soda. If the foun¬ 
tain seems to be alive, people will call 
for soda, and the contrary is also true. 
If the fountain displays few evidences 
of life, people will very naturally pass 
it by. 

To have an all-the-year fountain, any¬ 
thing calculated to make things look 
lively will help. Hot soda is a great 
help, of course, for a number of reasons 
that have already been pointed out. 
Winter ice cream business is a great help, 
as many druggists all over the country 
are beginning to find out. Ice cream is 


a sort of national dish, just as soda water 
is our national drink. Foreigners know 
little about either of them. They are 
peculiar to our own country, and they 
go together. It is self-evident that ice 
cream may be easily sold in the winter, 
as people eat it at all times, and no social 
gathering seems to be complete without 
it. Any druggist can go after this ice 
cream business, if not on a large, then 
on a small scale. 

If you have an ice cream plant in your 
town, a large business may be handled 
without going to very much trouble. If 
there is no ice cream factory in your 
town, you can run your own plant in 
winter as well as in summer. There are 
druggists who manufacture for them¬ 
selves and for every other dealer in 
town. They get all the business, either 
as wholesaler or retailer. They have 
gas or motor equipment, and a complete 
plant on a small scale. One druggist put 
in equipment mainly to run his ice cream 
plant and now sells electricity to nearly 
every business man in his town. This 
is the right sort of enterprise. There is 
no reason why the druggist can’t be a 
leader among business men, and in many 
communities he is now in the first rank. 
To strive to establish an all-the-year 
soda business is a step in the right direc¬ 
tion. If you never go any further, you 
have done very well, and you may de¬ 
velop unexpected business along many 
lines. 

THE DAY’S WORK. 

Large fountain or small fountain, it 
is well to have an established routine for 
doing the day’s work. With a well- 
arranged system, the employer gets bet¬ 
ter service, and the employe gets his 
work done with less effort. The duties 
of every man should be well defined. 
Everybody’s work is nobody’s work, as a 
rule, but the employe should remember 
that the man who gets along is the man 



61 
























The Day 

who is willing to do a little more than 
his share at a pinch. System lessens 
friction, and friction causes wear and 
tear and makes the day’s work twice as 
difficult as needs be. 

Good tools and proper implements 
are necessary to enable any man to do 
good work. You may have the finest 
dispenser in the city, but if he has to 
pick corks out of bottles with a jack-knife, 
he is apt to be slow and clumsy in dis¬ 
pensing such drinks. Under such cir¬ 
cumstances the cork usually crumbles, 
and bits of it may have to be picked out 
of the drink with a spoon. All this has 
no good effect on the customer, and 
besides, if you are paying a man a good 
salary, you want him to be able to work 
quickly. This he can not do without the 
proper utensils and implements, and if 
a dispenser does not ask for them him¬ 
self, see that he has them as a matter of 
course. Good cork-pullers and lemon- 
squeezers cost but little, and any article 
of this kind will pay for itself in a single 
day. It seems an unnecessary lesson, 
but some people never learn it. The 
writer calls to mind vividly one drug¬ 
gist who had a $3,000 soda-water plant, 
and yet who would never purchase more 
than two dozen soda glasses at a time. 
When two dozen glasses were put in 
commission, breakage had to reduce the 
number to about fourteen before another 
purchase would be made. This store had 
a theater trade, and after a performance 
sometimes as many as thirty people 
would be lined up before the soda coun¬ 
ter at a time. The scene can be imagined 
when the stock of glasses was low. As 
soon as a customer showed any signs of 
being through with his glass, it was 
snatched away from him, washed hastily 
and put into service again. If customers 
were slow about drinking their soda, 
business had to wait. Sounds incredible, 
but it is the petrified truth. It was 
simply one of this man’s funny kinks. 


s Work 

In most respects his business qualifica¬ 
tions were of the highest. It seems 
foolish to handicap a big plant for the 
want of a few glasses, but many dis¬ 
pensers handicap themselves in a similar 
way. 

A place for everything and everything 
in its place is another rule that ought to 
govern the day’s work at the soda foun¬ 
tain. There is nothing more annoying 
or harder on the nerves than to have to 
hunt for things. It takes all the snap 
out of a dispenser, and wastes a deal of 
time. Most people like to watch an 
expert dispenser at work. His dexterity 
makes the drink taste better; there is no 
question about this. But he can not dis¬ 
play his dexterity without proper acces¬ 
sories, or without those accessories right 
under his hand. Things must be kept in 
their places if the day’s work is to go 
along smoothly. 

Cleaning. 

In outlining the day’s work, the first 
thing on the program is cleaning the 
fountain. Cleaning the fountain consti¬ 
tutes a daily task, it must be done every 
day, it is not a pleasant task, it doesn’t 
boom business any, and naturally is per¬ 
formed at most soda fountains during 
the dullest hours. The early morning 
hours are usually the dullest, and these 
are the hours generally chosen for clean¬ 
ing purposes. We consider it best to 
always have a regular hour for clean¬ 
ing. If 8 o’clock be the hour for begin¬ 
ning cleaning, that hour should be ad¬ 
hered to rigidly every day. 

An incident will illustrate the neces¬ 
sity of this point. A fastidious customer 
went into a drug store on Monday morn¬ 
ing and found the fountain in the throes 
of cleaning at 9 o’clock. On Tuesday, 
he postponed his morning visit until 11 
o’clock, but it so happened that the boy 
was cleaning the apparatus at that hour. 
On Wednesday, the customer went in for 


62 














The National Soda Fountain Guide 


a drink at 3 o’clock in the afternoon. 
The boy had just arranged his layout of 
rags and brushes, and every faucet was 
covered with whiting, while the fumes of 
ammonia filled the air. Then the cus¬ 
tomer quit visiting that fountain. 

“Why don’t you come in any more for 
your soda?’’ inquired the proprietor a 
few weeks later. 

“Because I always hit your fountain 
in the midst of cleaning,” the customer 
replied. 

“Well, we have to clean up.” 

“I know you do, and you had better 
make it a certain hour each day. Then 
customers who want to drink at a clean 
fountain can come in at some other 
hour.” 

The druggist saw the point, and now 
that fountain is cleaned at the same hour 
each day. A fountain littered with rags 
and old sponges is not a pretty sight, nor 
do finger prints on the glasses improve 
the flavor of the drink. A boy with his 
hands covered with pomade or whiting 
can hardly serve soda in a neat manner. 
It is best to make it a rule that one who 
is cleaning the apparatus must not draw 
any soda. Let him attend strictly to his 
cleaning. Then he will get no finger 
prints on the tumblers, and he will get 
his cleaning done more quickly. The job 
should not be prolonged. It is not a 
pleasing sight and should be gotten over 
as quickly as possible. 

If you have two boys, let one clean 
and the other wait on the trade. They 
can arrange the tasks turn about, if 
they so desire. If you only have one boy, 
let him clean, and assign some clerk to 
the duty of waiting on the trade while 
cleaning operations are going on. It is 
unnecessary to muss up the whole foun¬ 
tain. If you have a double fountain, 
it is easy to keep one side in commission 
while cleaning operations are confined 
to the other side. Even with a small 
ten-syrup apparatus, it is much better to 


draw an imaginary line down the cen¬ 
ter of it, clean one side thoroughly, and 
then go over to the other side. Syrup 
drawn from a faucet covered with whit¬ 
ing does not make a hit with most cus¬ 
tomers, and very often flakes of whiting 
will fall into the glass. The all-night 
drug store has an advantage in this 
respect. We recall one such where all 
cleaning is done between the hours of 
five and six a. m. Even with a busy 
store, trade drops to a minimum at these 
hours. The fountain may be thoroughly 
cleaned without interruption and ready 
for business by six o’clock. 

The all-night store is not numerous, 
so let us take the case of the store open¬ 
ing at seven o’clock. With such a store, 
under normal conditions, it is best to 
start right in and get the cleaning done 
at once. There will always be some cus¬ 
tom coming in, and the point is to make 
the cleaning process as inoffensive as 
possible. 

The boy, in some stores, first proceeds 
to cover the fountain and himself with a 
coat of whiting or pomade, and then dis¬ 
cusses horse-racing or pennant prospects 
for a while, stretching out the cleaning 
process over a period of several hours. 
This is not the best system. It is better 
to go right at it and get it done, cutting 
out all discussion, and confining opera¬ 
tions to the minimum amount of time. 
The lemon jar and the chocolate jar are 
good ones to clean first. Demands upon 
them are heavier, and if you get them 
clean you can serve from them while 
other jars are being gone over. 

While the boy is cleaning faucets, 
draft tubes, and the like, the porter 
should be attending to his duties, wiping 
up the floor, removing refuse, and get¬ 
ting clean, dry racks into position for 
the day’s work. Do not go on the theory 
that it is necessary to get everything into 
a mess and then straighten it out. If 
one operation is performed at a time, 


















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Either one Pays its own Cost I 



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THE REINHOLD MFG. CO. 


NEW YORK OFFICE 
71-73 Murray Street 


GEM CUBE CUTTER 

(Patented) 

I inch or '/a inch Cubes 



DETROIT, MICH. 



64 
























1 


The National Soda Fountain Guide 


there need be no wild tangle or general 
upheaval. Cleaning should be an or¬ 
derly, systematic proposition, and not an 
earthquake, such as occurs when some 
women clean house. If it can be done, 
all tumblers and accessories should be 
cleaned at night before closing. Cer¬ 
tainly no dirty tumblers should be left 
about. They draw bugs and vermin, and 
the syrup, becoming caked, is very hard 
to remove the next day. A customer 
coming into the store as it is opened will 
certainly have no relish for soda water 
if he finds a counter littered with dirty 
glasses. 

After cleaning the fountain, the boy 
should clean himself. A white coat is 
an abomination unless it is white. 

Icing. 

Icing is often done while the cleaning 
is going on; in fact, it is just as well to 
clean the ice box first and get it ready 
for the ice. The ice box should be looked 
after every day and cleaned every day. A 
few minutes spent on it will suffice, and 
this will keep it in good condition and 
prolong its service many years. Bits of 
stick or straw should be removed by 
hand and the box flushed out. The 
writer has seen ice boxes with a half¬ 
inch of dirt in the bottom; these were 
cleaned once a year, possibly not that 
often. Better spend a few minutes each 
day than a few hours each week, or a 
few days each month. It will require less 
time in the long run and less wear and 
tear on the ice box will result. 

Keep an eye on the man who puts the 
ice into the ice box. A bucket of water 
dashed over the ice will often save a lot 
of cleaning later. Look out for this, and 
drench ice that is covered with sticks or 
straws. 

Most of the damage done to an ice 
box results in dropping the ice heavily. 
Some icemen even throw in large chunks. 
Throwing chunks of ice against the sides 


of the ice box will always dent it, and 
will cause breaks to appear in very short 
order. After a year of this treatment an 
ice box has a battered appearance, and 
though no breaks may have actually ap¬ 
peared, the box is weakened on all sides. 
Now, plumbing is expensive, and breaks 
have a bad habit of appearing just at 
your busiest hours. You do not want 
them under any circumstances, and they 
can be avoided for years by giving the 
ice box a little care. The ice should be 
placed in position, and not thrown. 

As regards the size of the lumps, the 
writer has secured very good results 
with lumps of ice about double the size 
of the fist. Some dispensers ice their 
apparatus with lumps of much larger 
size, very large cubes, in fact. If 
roughly handled, these large cubes are 
more apt to damage the ice box, 
on account of their weight. If care¬ 
fully handled, they will never do any 
harm. Some dispensers prefer to ice 
with shaved ice, or-with ice that has 
been crushed to a degree of comparative 
fineness. There is no fault to be found 
with this method. It probably consumes 
more ice. Some adopt a middle course, 
and lay a foundation of pieces about 
double the size of the fist, covering these 
with a layer of shaved ice. This method 
is very good. 

All ice cream should be carefully iced 
up at the beginning of the day’s work, 
and it will probably require icing at least 
once more during the day, and perhaps 
twice. The second icing should be done 
before the cream begins to melt. If you 
let it get soft and then try to get it hard 
again, you may succeed, but the cream 
will never be quite so good. Save time 
and trouble by icing it before it gets too 
soft. This Is an important point. It 
should be the duty of the head dispenser 
or the superintendent of the fountain 
department to look after this, not neces- 


+ 



65 





















The Day's Work 


I 


sarily to do it himself, but to see that 
it is done. 

Some superintendents do not know 
how to superintend. A young man will 
be given full charge and told to superin¬ 
tend the fountain department. He tells 
a mixer or a dispenser to do certain 
things, and his instructions are disre¬ 
garded. He does the work himself. 
Now, this is a mistake. It shows a spirit 
of willingness on the part of the super¬ 
intendent, but it is hardly fair to the 
employer. He is hiring a superintendent, 
and not a mixer or a dispenser. If you 
have a superintendent, see that he super¬ 
intends, and that he is not doing the 
work of some willful or careless boy. 

The second icing should, of course, be 
scheduled for an hour when the foun¬ 
tain is not doing business at its height, 
if such an arrangement is possible. At 
the close of business, if the ice is shaped 
up for the night and covered with heavy 
cloths, it will last better and give you a 
better start the next day. 

Mixing. 

Try to have the mixing department in 
a bright, clean room. It is better to make 
a little department of it, if you can. 
Even though you only employ one boy 
to do all mixing and dispensing, it is bet¬ 
ter to give him a small room, or a side 
of a room, if you can. He can not keep 
things in their places unless they have 
permanent places. If he has a little 
department of this kind, he can do better 
work, and he will take more pride in his 
work. And unless he takes pride in his 
work he will never be a success, either 
for himself or for you. 

The boy who is ashamed of his job, 
or who only works for the day’s wages, 
will never be a business builder. It is a 
mistake to think that the boy can not help 
your business. There are dozens of 
bright boys behind soda counters who 
attract lots of trade. They may not 


absolutely make the business a success, 
but they do their share. 

Conversely, a grouchy, disagreeable 
dispenser can drive away lots of trade. 
You want a boy to take pride in his 
work, therefore give your mixer a clean 
place and proper utensils to work with. 
If you have a large mixing department 
this is highly important. Do not skimp 
on small matters. The writer calls one 
druggist to mind who hated to buy 
straining cloths. It is queer how busi¬ 
ness men will develop some little kink 
like this, but they do it. 

This man would strain valerian 
through cheese cloth and turn the same 
piece of cloth over to a boy to strain 
syrup through. A great many washings 
were required to get the cloth into any 
kind of condition at all, and the time 
thus spent was worth more than the cloth 
itself. The boys in this store had to 
work with what was given them, and it 
was not up to them, of course, to go out 
and buy cheese cloth. Even after a num¬ 
ber of washings some trace of the 
valerian would cling to the cloth, not 
enough to affect the taste of the syrup, 
but enough to take the edge off its fine¬ 
ness. This druggist would buy extra 
fine chocolate and pay a bigger price 
for it; but he wouldn’t buy cheese cloth. 
Of course, this kind of thing is foolish, 
and should be avoided. In the old days, 
boys were taught to save the pins and 
the bits of string, and we do not decry 
thrift or economy. But this is a day of 
big business, and a boy today is taught 
not to use a dollar’s worth of time in 
rescuing a nickel’s worth of string from 
the dust bin. 

Utensils and accessories do not cost 
very much at the most, and the mixers 
should be furnished what they need to 
work with. 

Too much rush and hurry should be 
avoided. A perfect working system should 
run quickly but evenly. Some mixers 










The National Soda Fountain. Guide 


will make up excellent syrup, and then 
pour this fresh syrup into old syrup to 
save cleaning the jar. The work of 
cleaning the jar does not count, with 
them, but they do want to save time. 
Now, if you pour new syrup into old 
syrup, you have as a result neither old 
syrup nor new syrup. A nondescript 
mixture is the result, and all the care 
and effort expended in manufacturing 
the fresh batch of syrup goes for naught. 
To do this is a mistake. The fraction of 
time saved amounts to little; the injury 
to your products amounts to a great deal. 
You do not want to buy expensive in¬ 
gredients only to have them handled in 
this manner. It is not enough to be a 
careful mixer. The same care should 
follow the syrup from the mixing room 
to the fountain and be apparent at every 
stage of every operation. 

Some druggists confine their mixers to 
the mixing department. They do nothing 
but mix syrups. They neither buy nor 
dispense, nor do they appear in the front 
of the store at all. This is more often 
the case, of course, in large establish¬ 
ments. The mixers get to be very ex¬ 
pert. They are specialists, and special¬ 
ists are always highly trained. There 
are large establishments, however, which 
shift their men from department to 
department. A mixer takes his turn at 
dispensing, and a dispenser has his reg¬ 
ular weeks in the mixing department. 
This question is one for every man to 
decide for himself. One druggist run¬ 
ning a large establishment says he thinks 
it makes his men broader to give them a 
chance at every branch of the business. 
He argues that a mixer may leave him, 
go to some establishment where he will 
be expected to dispense, and thus be at 
a loss. All his dispensers know how to 
mix syrups, and every man in his employ 
knows something about buying goods. 

This druggist claims that his men are 
better satisfied this way and that they 


render better service. He says that a 
dispenser can always dispense better if 
he knows how the syrup was mixed. He 
says that the system suits him better as 
a proprietor, because if he is short a 
dispenser he can always put a mixer in 
, that man’s place, and the converse is, 
of course, true. 

We have heard proprietors argue just 
the other way, saying that they wanted 
specialists, and claiming that the mixer 
was more efficient who did nothing but 
mix, the dispenser more capable who did 
nothing but dispense. It seems to be a 
question for every man to settle accord¬ 
ing to his own peculiar needs. 

Dispensing. 

In some establishments, the dispenser 
is expected to fill the syrup jars; in other 
establishments that duty is turned over 
to the mixer. It makes no particular 
difference who does it, but the duty 
should belong to some one, as otherwise 
it is apt to be performed in the slipshod 
manner which characterizes work as¬ 
signed to nobody in particular. There is 
nothing more annoying than to have the 
lemon jar empty during a rush; and 
there is nothing worse than for a dis¬ 
penser to try to squeeze out the last few 
drops of syrup in order to make up a 
drink. The last few drops are not good, 
particularly in lemon and orange syrups. 

Makeshifts should be avoided. If you 
can’t serve the customer the right kind 
of a drink, better ask him to wait a few 
moments until a fresh supply of syrup 
can be brought in. If he won’t wait, 
take this occasion to tighten up your 
business system. The syrups should not 
be allowed to run out. Here is another 
chance for a superintendent to super¬ 
intend. 

There should be regular hours for fill¬ 
ing the syrup jars. The process attracts 
no custom, and should be gotten over as 
quickly as possible. It is better to choose 


















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3 •• G 


3 • • E 


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REDUCE OPERATING EXPENSES AT YOUR FOUNTAIN 

ACCOMPLISH THIS AND BETTER PROFITS 
BY USING ONE OF THESE 


CARBONATORS 


Showing Front View of “Automatic Baby” Carbonator 

Absolutely mechanical and can be operated with the current of an ordinary 
electric light wire. Has no hose, springs or rubber diaphragms. Tank is 
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Fewest parts of any Carbonator made. Equipped with Automatic switch 
and a perfect filter which excludes all foreign matter and is easily cleaned. 
Equipped with pressure gauge, safety valves, water and gas back-checks, 
water gauge, blow-off valve and non-cloggable atomizer. Has the “Auto¬ 
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trade. It produces first-class Soda Water at 110 pounds. 


Weight, 120 pounds. Floor-space, 15x15 inches. 
Height, 2 feet 8 inches. Tanks, 5% gallons. 
Pumps 16 to 18 gallons an hour. 


Showing Front View of 
“Simplex Automatic” 
Carbonator 

Automatic and absolutely mechan¬ 
ical in operation. Has no hose, 
springs or rubber diaphragms to 
cause the trouble found in other 
Carbonators. Tank is made of one 
piece of drawn steel, and all parts 
are lined with extra heavy block 


tin. Double-acting pump gauge, 
safety valve, blow-off and filter. 
Produces perfect Soda Water at 
1 % cents per gallon. Runs with 
18 pounds water pressure. 

Pumps 45 to 60 gallons per 
hour. Saturation, smoke¬ 
like vapor, 97%. Weight, 

125 pounds. Floor-space, 
18x22 inches. 


Showing Special Hand Carbonator 

This Carbonator was designed to meet the needs of the resort and country 
fountain-owner remote from water pressure and electric power facilities. 


IT IS A MOST POPULAR AND 
MOST SATISFACTORY APPARATUS 


Tank holds 14 gallons. Double-action pumps. Splendid leverage and 
easy stroke. Produces as excellent water as the “Baby” electric or the 
“Simplex” automatic. All the improvements, including power, linings, 
etc., found in the other two machines are embodied in this Carbonator, 
only it runs by hand-lever. It does just as good work as the power ones. 


The Carbonating Apparatus of the Automatic Carbonating Co. are the result of years of painstaking care and experience in 
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’spECiAl* 


o AUTOMATIC CARBONATOR CO. 

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MINNEAPOLIS, MINN. • 

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The National Soda Fountain Guide 


one of the dull hours for the operation 
and to have always a regular hour. The 
main point to consider here is to avoid 
slopping the syrups over the edges of th e 
jars. This wastes good syrup and gives 
you the dirtiest kind of a soda fountain. 
Do not let it occur. 

Dispensers should, of course, be brisk, 
quick, attentive. A pleasant manner is 
an asset. A grouchy mixer harms no¬ 
body but himself; a grouchy dispenser 
will drive away business, or at any rate 
never attracts any. Expertness, deft¬ 
ness, in a dispenser will please his cus¬ 
tomers and make his drinks taste better. 

Allow your dispensers their regular 
hours and try to stick to them rigidly. 
A man with regular hours can always 
give snappier, better work. Dispensing 
goes on all day long, and sometimes the 
work is not as well done as at other 
times. The human machine is not auto¬ 
matic. A system of regular hours will 
help greatly to keep it maintained at a 
high standard. 

To a young dispenser, we say first get 
your drink as good as you can make it, 
then aim to cut out useless motions and 
to dispense rapidly. A slow dispenser 
can be forgiven if the drink be good; 
if the drink be bad, rapidity in dispensing 
only adds to the aggravation felt by the 
customer. When you are both good and 
quick, then you are an expert. Do not 
aim to be too showy. The showy man 
generally comes to grief. Under all cir¬ 
cumstances, be courteous. 

To sum up the day’s work: First, 
cleaning, then icing, or both operations 
carried on almost simultaneously; then 
filling the syrup jars, the fruit bowls, 
arranging the eggs, the accessories, and 
preparing for the day’s business. Re¬ 
icing and refilling the syrup jars to be 
done at regular intervals and always at 
the same hour as far as may be possible. 
System and order to prevail, not too 
much system, just enough to keep things 


running smoothly. Last, but not least, 
let good temper govern the establish¬ 
ment. It will help every man to do his 
day’s work. 

THE FOUNTAIN AND THE 
VARIOUS HOLIDAYS. 

When competition is keen, rivalry run¬ 
ning high, and Druggist A is selling soda 
just as good as that dispensed by Drug¬ 
gist B, the man with advertising ideas 
generally gets the upper hand. Probably 
no advertising ideas yield better divi¬ 
dends on the money invested than those 
put into effect by the druggist who deco¬ 
rates his fountain in a manner appropri¬ 
ate to the various holidays as they come 
along. A holiday gives you an excuse 
for decorating, a reason for decorating, 
and usually a foundation to build your 
decorative scheme upon. The cherry 
tree, for instance, is linked with Wash¬ 
ington’s birthday, and has only to be 
seen to strike a responsive chord. A son 
of Erin, going into a drug store on St. 
Patrick’s Day, and seeing the shamrock 
on display, is certainly very apt to buy 
a glass of soda water for the sake of 
patriotism alone. 

Here in America we share one an¬ 
other's holidays. On St. Patrick’s Day 
thousands of people wear shamrocks who 
never saw the old sod, and whose fore¬ 
fathers came from another corner of the 
earth.* But every good citizen takes an 
interest in the festal days of his fellow- 
citizens, and this tendency is growing, 
year by year. A holiday, consequently, 
is a jolly day. Even the minor holidays 
are days for letting down the bars, taking 
life easier for the time being, and spend¬ 
ing a little money in good-fellowship. On 
the big legal holidays, when everybody 
takes a day off, a great deal of money is 
spent. On the Fourth of July, our big 
national holiday, hundreds of thousands 
of dollars must be spent. We need not 


















The Fountain and the Various Holidays 


speak of Christmas, the world's great 
festal day. It is celebrated for a solid 
week, and the spending goes on for more 
than a month. The point is easily made 
that the various holidays are great days 
for spending, money is easy on those 
days, and being lavishly disbursed. Such 
days are most assuredly the days on 
which to make a display. 

It is our purpose here to mention a 
number of plans which have been used 
on the various holidays, and to offer sug¬ 
gestions along these lines. The writer 
considers it a very strong card to.deco¬ 
rate the fountain in a manner appro¬ 
priate to the various holidays as they 
come along. To do so denotes enterprise, 
the displays cost little, and if you can 
get up a good one you will have the 
people with you and with you strong. 
Everybody likes to see a display of enter¬ 
prise, and if it is catchy and shows 
originality it will win the crowd. You 
have all noticed the throngs in front of 
a shop window, drawn there by some 
novel and effective display. It is a good 
thing to get up these displays; it stimu¬ 
lates the imagination and rubs the moss 
off the brain. They would be worth 
while for this reason, if for no other. 
But these things mean extra business and 
more money on the right side of the 
ledger, and they are worth going in for, 
and going in for strong. 

New Year’s Day. 

The Christmas decorations are still up 
on this holiday, but they may be fresh¬ 
ened a trifle and a few touches added. 

One druggist has a visiting card, two 
feet wide and three feet long, which he 
suspends over his fountain on New 
Year’s Day. He made this card himself, 
of heavy cardboard, and had his name 
inscribed on it by one of the itinerant 
card writers to be found in almost every 
town. Hung up amid the holiday green¬ 
ery, this card looks quite effective, and is 


very appropriate to the day upon which 
calls are made. 

A western druggist saved the visiting 
cards of his friends for a time, and when 
he had enough of them he pasted them 
upon a piece of black cardboard to form 
the words, “A Happy New Year.” 

These words are formed of letters nine 
inches high, and each letter is made of 
visiting cards pasted over one another 
to overlap. This is a display that any¬ 
one can easily get up. 

Another druggist has a plaster Cupid 
which he bought from an itinerant ven¬ 
der of images. This he hangs in the 
center of a large wreath on New Year’s 
Day to typify the infant year. On one 
side of the wreath is suspended an hour¬ 
glass, on the other a scythe. These add 
to the display, but it would be attractive 
without them. 

A plaster group of Father Time and 
the New Year makes a fine display. This 
was made to order, modeled by an artist 
of some pretensions, and cost a little 
money. A New York druggist has a 
similar group in bronze. 

A New England druggist displayed 
last year a large blank book, propped up 
on top of his soda fountain and opened 
in the center. The left-hand page was 
labeled “The Old Leaf,” and was badly 
smeared and blotted. The right-hand 
page was labeled “The New Leaf,” and 
was fresh and clean. This feature was 
gotten up entirely by store talent, the 
printing was done with a lettering outfit, 
and the blank book was a discarded 
ledger. It didn’t cost a cent, yet at¬ 
tracted as much attention as any display 
in town. 

A number of original features may be 
gotten up in this manner and they all 
pay. Several druggists of the writer’s 
acquaintance mail cards to their cus¬ 
tomers at the beginning of the new year, 
and. of course, thousands of blotters and 


x 


70 

















The National Soda Fountain Guide 


calendars are sent out at this time. Some 
men advertise their fountains in this way, 
and seem to get results, for they keep it 
up year after year. 

St. Valentine’s Day. 

This is the next festal day to come 
along, and affords the advertising man 
what actors call a “fat part.” That is, 
it is easy to get up a display. 

The most effective display the writer 
has ever seen was arranged as follows: 
A druggist wrote to a valentine house 
and had a big valentine made to order. 
It measured two feet by three feet, and 
was one of these gingerbread affairs, so 
dear to our youth, composed of paper lace 
and tinsel. This big valentine was sus¬ 
pended from the top of the fountain so 
that it hung exactly in front of the cen¬ 
ter of the mirror. A big frame of card¬ 
board was made which completely sur¬ 
rounded the valentine, enclosing it on 
four sides. 

On this cardboard frame were pasted 
comic valentines of every description, 
completely covering it. Around this 
frame, enclosing it on all sides, was hung 
a border of bleeding hearts. Here we 
have .the big lace valentine in the center, 
surrounded by a frame of comic valen¬ 
tines, and this in turn edged with a bor¬ 
der of bleeding hearts. 

The big valentine could be made at 
home, for the novelty stores have com¬ 
plete supplies of tinsel, gilt paper, lace 
paper, and the like. 

Another valentine display consisted 
entirely of crimson pasteboard hearts, 
strung up and down in front of the foun¬ 
tain mirror on semi-invisible threads. 
There were several hundred of these 
hearts, purchased at ten cents a dozen 
from a novelty house. 

A Baltimore druggist suspended a 
single cardboard heart from the center 
of his fountain top. Eight red ribbons 
were looped from .this heart to the four 


corners of the fountain top, and to four 
places midway between corners. 

Another display consisted of a gilt 
Cupid as a centerpiece, with a border of 
sentimental valentines as a frame, the 
latter costing a few cents each. 

If you are at a loss for ideas, walk 
through a big stationery or novelty sup¬ 
ply house. Today these houses are 
simply piled high with hundreds upon 
hundreds of novelties for holiday trade. 
Progress along these lines during the 
past ten years has been remarkable. The 
big manufacturers employ capable artists 
and buy many ingenious ideas. A stroll 
through a novelty house will supply you 
with ideas that would never have oc¬ 
curred to you, perhaps, and these novel¬ 
ties may be purchased for the most part 
at a trifling cost. 

One enterprising druggist advertises a 
heart-shaped sundae during valentine 
week. He calls it a “valentine sundae,” 
and had made for him a heart-shaped 
mold, from which he dishes out ice 
cream. A heart of vanilla ice cream, 
with a red syrup poured over it, has a 
very pretty effect, and is well worth 
putting on sale. 

Washington’s Birthday. 

Another day suggesting a number of 
ideas. A good stock article to keep on 
hand is a first-class lithograph of George 
Washington, nicely framed. Some drug¬ 
gists have excellent engravings and some 
few even have oil paintings of the first 
president, and nothing is too good for a 
display of this kind. Avoid cheap litho¬ 
graphs ; this occasion is worthy of some¬ 
thing good. 

A display seen last year consisted of 
a portrait of General Washington sus¬ 
pended from the front of the fountain, 
directly before the center of the mirror. 
This was surrounded by cardboard 
hatchets, and at the four corners of the 

















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72 




















The National'Soda Fountain Guide 


fountain top were twigs bearing artificial 
cherries. 

One druggist has a stump of a cherry 
tree, with hatchet sticking in it, modeled 
from paper pulp, and made by a supply 
house. 

A Pittsburg druggist last year gave a 
candy hatchet to every child who came 
into the store. 

Bunting and flags are appropriate, of 
course, and are widely used, especially 
to drape portraits of the immortal 
George. 

Patriotic paintings are very good. A 
Washington druggist always displays an 
excellent oil painting of the crossing of 
the Delaware, draped in flags, and an¬ 
other druggist of the writer’s acquaint¬ 
ance has a fine picture depicting a scene 
at Valley Forge. 

This picture occupies a place in his 
parlor throughout the year, but he thinks 
that Washington’s Birthday calls for as 
handsome a display as he can make, and 
he is right. 

A good bust of Washington is appro¬ 
priate, but it is well to avoid cheap dis¬ 
plays of this sort. 

Comic displays are all right, if in 
good taste. One druggist exhibited an 
old lithograph of a colonial coach, 
labeled, “This Is the Hack that Wash¬ 
ington Took at the Cherry Tree.” 

Cherry drinks, of course, are just the 
thing, and should be advertised prom¬ 
inently. Anything in the nature of a 
cherry compound will do. A cherry par- 
fait is very good, a layer of vanilla ice 
cream, a layer of cherries, and so on, 
until the glass is filled, with a dash of 
cherry syrup at the top. A cherry sun¬ 
dae will go well—anything with the name 
“cherry” attached. 

The hatchet in its manifold forms 
shows up strongly, of course, and the 
novelty houses are always getting up 
something new. A druggist of a practi¬ 
cal turn of mind has been known to im¬ 


prove this occasion to exhibit bottled 
cherries, concentrated cherry syrup, 
cherry bounce, all the cherry goods that 
he proposed to put on sale for the year. 
Not a bad idea, at all. This display was 
headed: 

WE CAN NOT TELL A LIE WHEN 
WE PRAISE THESE GOODS. 
THEY ARE ABSOLUTELY PURE. 

A great many ideas will suggest them¬ 
selves to a reflective mind, and, as we 
say, a stroll through the novelty stores 
will always help. 

St. Patrick’s Day. 

Here, as we know, the color scheme is 
always green and nothing else will 
answer. 

A Cincinnati druggist last year had a 
gilt harp for a centerpiece. This was 
suspended from the front of the mirror. 
It was surrounded by small Irish flags 
arranged in a circle, and these in turn 
were surrounded by a border of card¬ 
board shamrocks. The whole outfit was 
supported by light threads arranged in 
a cobweb effect. A pretty and patriotic 
display. 

In getting up St. Patrick’s Day dis¬ 
plays, care must be taken to offend no¬ 
body. Some of the novelties put on 
sale at this D^e are offensive to the 
Irish, and it is a mystery why houses 
continue to put them on sale. An edu¬ 
cated Irishman resents these things, and 
it would be very foolish to make a dis¬ 
play that will hurt your business instead 
of helping it. 

A cultivated Irishman once said to the 
writer: “I can see no connection be¬ 
tween St. Patrick’s Day and a green pig.” 
If you will notice, you will see that high- 
class novelty houses sometimes have 
their windows full of broken pipes and 
green pigs, but it is better to avoid these 
things. Limit your display to things that 
will not offend. 
















The Fountain and the Various Holidays 


A harp, carved out of a solid block of 
ice four feet high, was an interesting 
exhibit in a Broadway drug store last 
year. Ice may be carved readily with 
chisel and mallet, and a little practice 
will enable you to reach some very strik¬ 
ing results. Manufactured ice may be 
frozen in colors and a block of green ice 
in itself is something that not everybody 
has seen. 

A fountain buffet forty feet long was 
decorated with paper shamrocks strung 
laterally on semi-invisible threads; noth¬ 
ing but long strings of shamrocks, fas¬ 
tened a few inches apart. A good dis¬ 
play and suitable also for a window dis¬ 
play. 

Real shamrocks, potted, are very inter¬ 
esting. and a few of them will attract 
much attention. A collection of genu¬ 
ine blackthorn sticks attracted attention 
in a Boston pharmacy last year. 

> Easter. 

A bank of blooming Easter lilies 
makes as fine a display as one could wish. 
A Broadway druggist last Easter cleared 
his '‘back bar” and massed the lilies in 
three tiers, each tier forty-five feet long. 
A beautiful display, this. It cost some 
money, but it was worth it. 

Try an Easter Sundae. 

This makes a very catchy sign and an 
appropriate one. It doesn’t make any 
difference what kind of a sundae you 
serve; the name is what counts. 

A Washington druggist turned his 
"back bar” into a duck yard last year. 
He had a long pan made, about three 
inches deep, and banked real sod at each 
end of this pan, with a little picket fence 
in front to keep the ducklings confined. 
He had about twenty fluffy yellow duck¬ 
lings, and they would plunge into the 
pond at frequent intervals and swim its 
full length at lightning speed. It was 
really remarkable how rapidly they could 


dart across that long, narrow pond. They 
seemed to enjoy the sport, and put so 
much vim into it that they drew a crowd 
all day long. These ducklings were 
“rented” for a week, and went back to 
the barnyard at the end of that time, 
none the worse for wear. 

Another druggist had a hencoop on 
top of his fountain, with the old hen con¬ 
fined, and little chicks roaming in and 
out. A low wire barrier in front kept 
the chicks from falling off. 

A rabbit hutch has been fixed up in 
the same way, with little rabbits playing 
around. All these animal displays are 
very apt to make a tremendous hit. We 
like to see little animals at play, and 
the children enjoy such exhibits very 
much. 

A Chicago druggist gave a dyed egg 
to every child who made a purchase 
Easter week. He didn’t advertise this, 
because he thought he had better not 
cause a stampede; but he simply handed 
an egg to every child, and sent the child 
away highly pleased. 

Eggs, toy rabbits, ducks and chickens, 
are the main features for Easter. The 
novelty houses manufacture some very 
remarkable specialties along these lines 

The floral displays are, perhaps, the 
handsomest of all, and the flower stores 
certainly offer endless opportunities to 
any druggist who wishes to get up a dis- 
play. 

May Day. 

This is a minor holiday. Our English 
forefathers paid considerable attention 
to it, but it has lost much of its signifi¬ 
cance with us. Still, an appropriate dis¬ 
play may be in order. 

The May pole makes a beautiful deco¬ 
ration. It is set up on the “back bar,” 
and may be fastened lightly at the top for 
additional security. From the tip of the 
May pole let bright ribbons of every 
color radiate, attaching their ends to the 


74 






The National Soda Fountain Guide 


base of the back bar just below the 
marble slab, and to the sides of the super¬ 
structure at various points. 

One fountain seen last year was deco¬ 
rated with smilax and trailing arbutus, 
very appropriate to May Day. 

Potted tulips, jonquils and daffodils, 
make beautiful and appropriate deco¬ 
rations. The first flowers of springtime, 
their delicate beauty is very grateful to 
the eye, especially after a long winter. 

One druggist banked the back of his 
fountain with massed tulips and jonquils, 
first a tulip, then a jonquil, then a tulip, 
next a jonquil, and so on. The effect 
of these long rows of massed blooms was 
very fine. 

A wax doll, dressed as Queen of May, 
and surrounded by floral decorations, 
made an effective exhibit last May Day. 

A comic exhibit seen consisted of a 
toy cart full of doll furniture, piled high. 
Above was a placard, “Moving Day,” 
which evoked a general laugh. 

Fourth of July. 

This, our national holiday, is one of 
our biggest days. Bunting, flags and 
shields play a prominent part in the 
decorative scheme. Anything of a. patri¬ 
otic nature will fill the bill. 

One druggist last year had his mirror 
decorated as an American flag, with col¬ 
ored chalks. This mirror was seven by 
twelve feet, and the result was striking. 
Of course, it took an artist to do this 
work. 

A cannon mounted upon a gun car¬ 
riage, all carved from ice, made an un¬ 
usual display. Little heaps of limes 
were piled about to represent cannon 
balls. The cannon was about sixteen 
inches long, mounted on a carriage of 
appropriate size. 

The same idea was carried out in a 
mortar of larger size, with heaps of 
oranges to represent cannon balls. 


A druggist with a double fountain, and 
a six-foot space between, filled this space 
with stacked muskets, three muskets 
stacked with bayonets interlocked. Under 
the muskets was a genuine Continental 
drum, and behind the muskets was 
grouped a stand of flags. 

An oil copy of the signing of the 
Declaration of Independence made a fine 
exhibit over a Chicago fountain. 

The Liberty Bell carved from ice con¬ 
stituted an appropriate display in a Phila¬ 
delphia pharmacy. This was about three 
feet high and lasted nicely all day. 

A druggist owning a large wax doll, 
which he uses for various decorative 
purposes, had the figure attired as the 
Goddess of Liberty for this occasion. 
This wax figure, which is something 
more than a doll, is about three feet high. 
It is modeled to represent an attractive 
girl, and is not the ordinary wax doll of 
commerce, with round cheeks and star¬ 
ing eyes. It has served in turn as the 
May Queen, the June bride, the Goddess 
of Liberty, and in several other parts, for 
its owner has a number of costumes 
which he uses at different times. 

Dummy firecrackers strung on semi¬ 
invisible threads before the fountain 
mirror make quite a striking display. 

Small American flags have been 
utilized to advantage in the same man¬ 
ner; also the flags of all nations. There 
is no end to the combinations which 
patriotism suggests. 

Halloween. 

It is a long stretch from the Fourth of 
July to Halloween, which suggests every¬ 
thing typical of the fall. A spring dis¬ 
play makes a hit because people are tired 
of winter; a fall display, in the same 
way, makes a hit because people are 
tired of summer, particularly a summer 
which has been long and hot. 

There are several fall displays which 
may be made before Halloween arrives. 











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The National Soda Fountain Guide 


During the past year the novelty houses 
have put on the market some artificial 
autumn leaves which are very near the 
real thing. Suspended from fountain top 
and before the mirror, they make a beau¬ 
tiful fall display. 

Real leaves may be used, if desired, 
and chrysanthemums make very fine dis¬ 
plays. 

Sheaves of corn stood in the corners 
of the fountain top or back bar, are very 
typical of autumn. Yellow squashes or 
gourds scattered about will last a long 
time and add to the picture. 

For Halloween the novelty houses 
probably manufacture more little novel¬ 
ties than for any other event. We men¬ 
tion here a number of displays used last 
year: 

A cardboard witch riding a broomstick 
through a cloudy sky, with dozens of 
black bats flying around. These were 
all made of cardboard and suspended on 
threads arranged with a cobweb effect. 

A display on a back bar twenty feet 
long. At extreme background a rail 
fence made of real rails. Real sod, 
squashes and pumpkins in the fence cor¬ 
ners, stalks of corn in several corners, 
autumn leaves scattered here and there 
on the sod. An exaggerated black cat 
perched in the middle of the fence on 
the top rail. In foreground, a witch 
stirring a cauldron. The witch and the 
cat were modeled from paper pulp. A 
striking display throughout. 

A jack-o-lantern made from a small 
pumpkin suspended in front of mirror. 
Around this a circle of black cats about 
three inches long—made by a novelty 
house. Around them a circle of small 
pumpkin heads. All supported by a cob¬ 
web of cords. 

A row of small paper jack-o-lanterns, 
arranged six inches apart on a semi¬ 
invisible thread, this stretched up and 
down in front of the fountain mirror; 
then a row of black cats, another row 


of jack-o-lanterns, and so on across the 
front of the fountain. These novelties 
were bought for a few cents each. 

To make a real jack-o-lantern, cut off 
the top of a pumpkin, scoop out the con¬ 
tents and make places for eyes, nose and 
mouth, with saw teeth. Paste red tissue 
paper over all these openings. An elec¬ 
tric bulb may be hung inside and the 
effect is very realistic. If you haven’t 
electricity, candles will do. 

Another excellent display consisted of 
a row of real pumpkins thirty feet long, 
each made into a jack-o-lantern with 
electric bulb inside. The effect was very 
good at night with all the other fountain 
lights turned out. A stroll through the 
novelty houses will suggest many other 
ideas. 

Thanksgiving. 

A true fall festal day. All the autumn 
accessories are suitable—autumn leaves, 
bunches of grapes, squashes, pumpkins, 
and so on. These things are turned out 
in a very realistic manner by the novelty 
houses. 

In a college town, football flags and 
college colors make appropriate decora¬ 
tions. College posters are useful. 

For floral decorations, dahlias and 
chrysanthemums hold the stage. Some 
very fine effects may be secured with 
these blooms banked or massed. 

This was seen in a college town: A 
real football suspended in front of the 
mirror. The colors of the local college 
were looped in long ribbons from one 
side of the football to the superstructure 
of the back bar. On the other side were 
looped the colors of the opposing college. 
Crossed flags decorated the corners of 
the fountain top, and chrysanthemums 
were banked at the bottom. 

Another display: Small toy footballs 
fastened on semi-invisible, threads six 
inches apart. These threads stretched 
up and down in front of the fountain 















The Fountain and the Various Holidays 


mirror. About a hundred of these toy 
footballs were used, and the effect was 
striking. 

Several stores last year had turkeys 
confined in the windows or in coops over 
the fountain top, and these turkeys were 
given as prizes in various contests con¬ 
nected with the soda fountain. One 
druggist, using numbered tickets, started 
his contest a week before Thanksgiving 
and offered the turkey as a prize to the 
person guessing nearest to the number 
of the last ticket sold the night before 
Thanksgiving. A number of guessing 
contests hinged on the weight of the 
turkey, each person buying a glass of 
soda water receiving a coupon upon 
which to register a guess. 

A large wishbone, made of paper pulp, 
afforded the basis of one interesting dis- 
play. 

One druggist last year had his foun¬ 
tain top festooned with long strips of 
apples, corn, small squashes and similar 
supplies. In one corner was a large pile 
of hickory nuts, and he was advertising 
a hickory-nut sundae. In the center of 
the display was a small keg of sweet 
cider, and enough of this was sold 
Thanksgiving week to show a handsome 
profit. 

One druggist always advertises a tur¬ 
key sundae for Thanksgiving. He has 
an ice cream mold which turns out a 
very fair representation of a small tur¬ 
key, and this is dispensed with cran¬ 
berry syrup. 

Christmas. 

Quite the finest Christmas display seen 
last year consisted of an oil painting 
representing the three Wise Men of the 
East following the Star of Bethlehem. 
The star was represented by a tiny elec¬ 
tric bulb, and when the other fountain 
lights were subdued, the effect was most 
striking. This painting was done on 
loose canvas to fit the fountain mirror, 
and may be used for years. 


- Snowstorms afford pleasing effects, 
bits of cotton hung at the ends of invis¬ 
ible threads, or strung along such threads 
at intervals. Snow scenes are only lim¬ 
ited by the available material. Land¬ 
scape scenes are always effective. A 
snow man makes an attractive feature. 

Mechanical toys always attract atten¬ 
tion, and a toy railroad is always a win¬ 
ner. Christmas is of such importance 
that we have treated it at greater length 
elsewhere. 

A Property Room. 

In decorating the fountain, or the 
store, or in dressing windows, naturally 
a great many “properties” will accumu¬ 
late in the course of a year. Should one 
pay attention to all the holidays, by the 
end of the year a full outfit will have 
been collected, and such an outfit ought 
to be very valuable to any druggist. 
Take Washington’s birthday, for in¬ 
stance. Say you use a portrait of Gen¬ 
eral Washington one year, and some bunt¬ 
ing. Now this stuff ought not to be tossed 
aside the minute you are through with it. 
Instead, it should be carefully preserved. 
The next year you may vary the exhibit 
in some details; say you buy a few 
swords or muskets and add them to the 
display. If you keep this up, in a few 
years you will accumulate an outfit that 
will be equal to any emergency, and 
which will be invaluable to you. 

If you have to start from the ground 
up every time you decorate for Wash¬ 
ington’s birthday, the task becomes too 
irksome, and also too expensive. If you 
have to go out every year and buy bunt¬ 
ing, all the accessories needed, you will 
be spending too much money. Yet this 
is what you will have to do unless you 
take care of your accessories. The stage 
people call them “properties,” and the 
term includes anything used in dressing 
the stage. In decorating your soda foun¬ 
tain, you are merely dressing the stage, 



78 













The National Soda Fountain Guide 


so the term “properties” holds good in 
this connection. In saving your prop¬ 
erties from year to year, you are doing 
something more than merely saving 
money, although this object alone would 
justify the trouble. But you are also 
accumulating ideas, as well as prop¬ 
erties. Each accessory stands for some¬ 
thing added. Ideas grow from year to 
year. 

You may start with a fine display one 
year, add a little to it the next year, and 
so on, until it has entirely outgrown its 
original lines and become vastly bigger 
and better. You can’t go out and buy 
ideas. You have to take them as they 
come to you. Hence the advantage of 
preserving your properties. 

Every druggist ought to have a prop¬ 
erty room in which all these accessories 
may be taken care of properly and kept 
in some sort of order. If you have a 
small back room which can be pressed 
into service for this purpose, it can be 
made very, very useful. Small acces¬ 
sories should be kept in boxes and 
labeled, say, for instance, “Halloween,” 
“Thanksgiving,” and so on. If you are 
in the habit of dressing a Christmas tree 
of some size every year at Christmas 
time, it stands to reason that all the little 
accessories should be gathered up and 
kept together between times. Some 
properties are expensive and should be 
carefully looked after. The writer knows 
of one druggist who has a wax doll, made 
in Paris, and costing fifty dollars, and 
this wax model has in addition at least 
one hundred dollars’ worth of costumes. 
Such expensive properties require good 
treatment. 

Some very valuable accessories are ac¬ 
quired in this way by druggists doing a 
great deal of decorating or window 
dressing, and there are druggists with 
property rooms which would compare 
favorably with the property room of a 
small theater. Expensive silks, flags, 


and pieces of bunting need to be kept 
where they will be safe from moths and 
dust, and possibly from the light. Me¬ 
chanical toys are very useful for deco¬ 
rating purposes, and they are also rather 
fragile. Particularly is this so of elec¬ 
trical toys, miniature railways, and the 
like. All these things need to be boxed 
after using, and looked after carefully. 

Then there are the large accessories, 
the bank of steps, for instance, on which 
bottles or potted plants are massed. 
Nearly every drug store has one of these 
contrivances for window or fountain 
dressing. There are flower stands, sheet 
iron pans for duck ponds, and so on. 
These things require the services of car¬ 
penter or tinner, or both, and should not 
be kicked about. With a property room 
you can arrange them in order and keep 
them in good repair. 

Decorating becomes irksome to most 
people; they soon tire of it. This is too 
bad, because the campaign, once started, 
should be kept up. You can not maintain 
a reputation upon a single display; there 
must be continual displays. The lack 
of a property room probably has a great 
deal to do with the task becoming irk¬ 
some. When the accessories become 
scattered all over the premises there 
must be a grand search every time the 
simplest piece of decorative work is 
undertaken, and the result is vexation 
and dissatisfaction all around. Nothing 
is more annoying than to have to search 
for every little article you want to use, 
and there is no easier way to waste time. 
If there must be a grand hunt for acces¬ 
sories at every new attempt the deco¬ 
rating scheme soon falls flat. 

The advantage of having a property 
room becomes very apparent. Now, if 
you have no room, try to arrange a large 
closet. Lacking a large closet, try to 
arrange a small closet. Put your small 
accessories in this, in suitable boxes, and 
range your large accessories together in 













Are “Good” Fountains, Solid, Substantial 

r _ _ _ 

Built-for-Business Fountains 




Midvale, Utah, June l6th, 1911. 

Smith-Bailey Drug Co., 

Salt Lake City, Utah. 

Gentlemen: 

Allow me to congratulate you on being agents for the 
"Guarantee-Ioeless" Soda Fountain. I can truthfully say that 
I am well pleased, not only with the beauty of it, but, also 
with the results it brings. It is as the name indicates, a 
"Guarantee" of suocess to this part of our business. 

Yours very truly, 

MIDVALE DRUG COMPANY 
J.M. Watson, Mgr. 


Our vplan of . ,< • 

Direct Distribution —does two things: it enables 
you to deal with people you know — at home, so to 
speak. It gives your dollar greater purchasing power. 


Send for 

“Book of Fountains” 

and name of 
nearest distributor 



fouNTAiN Specialty Company 

<„ G R A MD MAVEN, MICH. 



45 DISTRIBUTORS 700 SALESMEN 

TWENTY-FIVE SHOW ROOMS 

































The National Soda Fountain Guide 


the cellar or in the most available place 
at your command. Some druggists, 
lacking any closet space, have arranged 
large chests for this purpose. One drug¬ 
gist uses a large wardrobe for his small 
accessories, and it answers the purpose 
very well. Some sort of system is very 
needful. Clerks are only human, and to 
get good results from them you must 
furnish them with good tools. The same 
applies to yourself. Certainly, order and 
system are very necessary, for .any busi¬ 
ness man’s time is too valuable to waste 
in hunting for various articles. The 
orderly man accomplishes much more, 
does it with less wear and tear on his 
nervous system, and stands a chance to 
get some pleasure out of his work. 

With system, decorating becomes a 
pleasure and a source of profit; without 
system, it is apt to become' a good deal 
of a bore. 

THE FOUNTAIN AT 
CHRISTMAS. 

Christmas, that is to say, the holiday 
season, is a good lively time, a bustling 
time, a time when money is easy and 
money is being spent. The fountain 
ought to get its share, or at least join in 
the general activity going on all around. 
When they have their hands on their 
pocketbooks, that is a good time to go 
after them; not when they have their 
pockets buttoned up tight. A business 
man will do well to take advantage of 
the easy money prevailing at all holiday 
times. Humanity off on a jaunt is much 
more apt to spend money readily. Take 
July Fourth, for instance. Everybody 
expects to spend a few dollars on that 
day, and the amount of money put into 
circulation must be simply enormous. 

But when it comes to holidays, Christ¬ 
mas is easily the king of them all. The 
others only last a day or two at the best. 
Christmas lasts for a solid month, and 
some people begin spending money two 


months before the eventful day arrives. 
The Christmas season is the great 
money-spending season of the year. 
There can be no question on that score. 

Decorating the Fountain. 

The Christmas decorations c'ommonly 
in vogue lend themselves very readily to 
making the fountain attractive. No 
druggist can well decline to decorate his 
fountain on the grounds of expense, as a 
very nice display may be made for a 
very few cents. Holly and evergreen 
wreaths come in well, of course. Ever¬ 
green may be twined about the pillars of 
the fountain top, or festooned from pro¬ 
jecting points, and the familiar Christ¬ 
mas bells may be hung here and there. 

Of late years, a great many attractive 
little articles have been put on the mar¬ 
ket for just such purposes. You can 
make your display very elaborate if you 
wish. A complete tree may be dressed 
and set on top of the fountain, or on 
the counter. Images of Santa Claus 
abound; there are terra cotta reindeer, 
and a thousand and one articles appro¬ 
priate to the season. 

A neat placard reading: 

A MERRY CHRISTMAS 

or some variation of this seasonable 
greeting may be put up, and is always 
a very good thing. A druggist last year 
had his fountain top handsomely deco¬ 
rated with holly and evergreen, and 
across the top of the fountain was a 
streamer reading 

THEN YULE REMEMBER ME. 

This attracted a good deal of favor¬ 
able comment during the holiday sea¬ 
son. Any clever little phrase may be 
used, and if you can get something out 
of the ordinary run you can always get 
the attention of your audience. Do not 
get the notion that people overlook these 
things. They are always very quick to 
grasp a clever point, and the business 






/ 


81 













The Fountain at Christmas 


man who exercises his wits will lose 
nothing by it. It pays to be original. 

Christmas Specialties. 

One of the most effective Christmas 
specialties ever sold at a soda counter 
consists of a small turkey covered with 
cranberry sauce. The dispenser who 
originated this little novelty had an ice 
cream mold made which turns out a very 
fair representation of a small turkey, 
trussed ready for serving. From this 
mold are dispensed vanilla sundaes, with 
a dash of cranberry sauce over each. 
The bright red sauce over the vanilla ice 
cream offers a most effective contrast of 
colors. These sundaes are dispensed 
with a single holly leaf stuck in each, 
and the whole affair has a genuine Yule- 
tide appearance. 

The cranberry “sauce” used is merely 
a cranberry syrup, which may be made 
as follows: Place 1 pint of cranberries 
in 20 ounces of water and let them sim¬ 
mer gently for about 40 minutes. Then 
strain through a coarse cloth and add 
this juice to 2 quarts of simple syrup. A 
little fruit acid added just before dispens¬ 
ing will bring out the sharp taste of the 
cranberries. A heavy “sauce” may be 
made by adding 24 ounces of sugar to 
the finished juice, immediately after the 
cooking process is completed, and dis¬ 
solving the sugar in the juice. Any 
process that suits the dispenser may be 
used in making this cranberry “sauce,” 
but do not get it too thick to pour easily 
over the ice cream. A heavy syrup is 
what you want. 

If you do not care to have an ice cream 
mold made, you might imitate an enter¬ 
prising druggist who always advertises 
during the Christmas holidays. 

WHITE MEAT 
WITH 

CRANBERRY SAUCE. 

This makes a very effective sign, as 
one may well imagine. The “white meat” 


consists of a slice of vanilla ice cream, 
not a rounded scoop, but a slice cut off 
to imitate a slice of turkey. The cran¬ 
berry syrup is poured over the ice cream. 
Anybody can serve ice cream in this 
way, and the combination makes quite a 
hit. The druggist in question also ad¬ 
vertises “dark meat,” the latter being 
chocolate ice cream. But cranberry 
syrup does not go so well with chocolate 
ice cream, and he serves this with choco¬ 
late sauce poured over it. 

A Hot Sundae. 

“Hot ice cream” is sometimes spoken 
of facetiously, but about as near as you 
can get to it in actual life is the “hot” 
sundae. The hot sundae consists of a 
scoop of vanilla ice cream with a ladle 
of rich, heavy, hot chocolate syrup 
poured over it. 

TRY A HOT CHRISTMAS SUNDAE. 

Here we have a sign which will un¬ 
doubtedly attract attention. These hot 
sundaes are really very good, and they 
are popular at all seasons. But they fit 
in well with the holiday spirit, and can 
be sold well at Christmas time. A neat 
idea will always help business. There 
is nothing new about vanilla ice cream 
with cranberry syrup, and advertised as 
vanilla ice cream it might not attract 
much attention. But advertised as 
“white meat” it excites immediate in¬ 
terest. 

Christmas Egg-Nog. 

Egg-nog is always a part of the holi¬ 
day cheer, and, while the druggist’s is 
innocuous beside the real article, it 
makes a good leader to play up at holi¬ 
day times. 

Cider egg-nog is popular in some local¬ 
ities. Simple syrup, 1 ounce; sweet 
cider, 7 ounces; 1 egg. Shake with some 
shaved ice, strain, and serve in a regu¬ 
lar soda tumbler, using the fine stream 


S2 














The National Soda Fountain Guide 


freely. Add a little more syrup, if de¬ 
sired. 

Egg-nog: Vanilla syrup, \]/ 2 ounces; 
sherry wine, l / 2 ounce; 1 egg. Shake 
with some shaved ice, strain, and add 
fresh milk enough to fill tumbler. Top 
with nutmeg. 

Sherry wine will not “go” in some 
localities, so be careful on this point. 
Ginger wine is sometimes used; almost 
any harmless light wine will do. 

Coffee-nog: Coffee syrup, \]/ 2 ounces; 
vanilla syrup, x / 2 ounce; 1 egg. Shake 
with some shaved ice, strain, and fill 
tumbler with fresh milk. A little port 
or sherry wine will improve the drink, 
but, as we say, these are barred in some 
localities. 

Hot egg-nog: This may be served by 
using hot milk and is possibly more sea¬ 
sonable than egg-nog cold, although both 
make very good sellers at Christmas. 

Other Ideas. 

The idea is to feature something ap¬ 
propriate to winter and to the Christmas 
season. 

OLD-FASHIONED CHRISTMAS 
CIDER. 

Such a placard will turn the thoughts 
of many a man backward to his boyhood 
home on the farm. Cider used to be a 
great drink at Christmas time—old- 
fashioned sweet cider. Why not have 
some on sale at the soda counter? It 
fits in well with the season. 

The maple products also go well, maple 
syrup being adapted to many uses at the 
soda fountain. A maple sundae ought to 
make a good seller—vanilla ice cream 
with maple syrup poured over it. 

Exercise your ingenuity, and you may 
be able to think up something more 
appropriate than anything we have sug¬ 
gested, something which will be all your 
own. 


POINTS ON OPERATING. 

The average dispenser hires a good 
many boys during the course of a year. 
Oftentimes a number come and go before 
one sticks. Sometimes a little more care 
exercised in picking out a boy at the 
start will save trouble at the finish. Boys 
who are looking for jobs have a habit of 
congregating around newspaper offices; 
they will buy a paper fresh from the 
press, scan the want advertisements, and 
then race for the various objective points. 
The business man enters into the spirit 
of the game and the first boy to arrive 
often gets the place. This satisfies our 
spirit of fair play, but it is not always 
the wise thing to do. There is little use 
in giving a boy a place that he is obvi¬ 
ously unfitted for, simply because he 
wants it. It may cause him to lose sev¬ 
eral years of his life, or it may even 
cause him to go so far that he can never 
turn back. It would be better all around 
to turn him down at the start. 

A boy may be well fitted for life in 
a blacksimth shop, and if he is, the 
chances are that he is unfitted for life 
in a drug store. 

Some druggists say that they do not 
know how to pick out a good boy from 
amid a mob of applicants. Pick out the 
three cleanest of the bunch and then 
select the one that seems to be the most 
intelligent of the three. A dirty boy will 
do better in a blacksmith shop than in 
a drug store. By no means select a boy 
with skin blemishes on hands or face to 
wait on a soda counter. It is fatal to 
business, but it is more commonly done 
than one would think. The writer has 
seen a fine soda business ruined through 
putting a boy behind the counter with 
horrible eruptions on his face. One 
would think that this would be an impos¬ 
sible choice on the part of any druggist, 
yet it has been done. Such a boy may 
be unfortunate, but his place is not be- 

















WESTERN “THIRTY”ICELESS 


The most Modern Conception of Soda Fountain Perfection 

Achieves that degree of Simplicity in Construction which eliminates the repair man, and incorporates improvements 
and distinctively exclusive mechanical features that simply eclipse the more complex and infinitely less satisfactory 
construction of other fountains. The innovations presented in 

WESTERN “THIRTY” ICELESS 

embody a veritable housecleaning for the production of greater efficiency, less complexity and greater satisfaction. 
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^ But, Consider These Superior Points Now ^ 


Ice Cream Cabinets are insulated with thick nonpareil cork sufficient to maintain an average temperature of 8® 
above zero with one packing—frequency of service considered. 

Refuse Pan is in a separately insulated compartment, thus eliminating the unsanitary condition and resultant odors 
present in other systems. 

The Dispenser reaches IceCream, Disher Vat, Spoon Yat, Crushed Fruits and Carbonated Water without stooping;. 

Winn Ends are utilized instead of being wasted as they are in other fountains. 

Auxiliary Draught Arms at either end of the fountain save steps and prevent delays and crowding during rush hours. 

Every Essential to Perfect Service is built in this one piece-back counter and superstructure, being auxiliary in 
point of service. 

Refrigeration of Ice Cream Cabinets is above the syrups to gain advantage of the descent of cold in its dissi¬ 
pation, thus harnessing every atom of refrigerating energy and converting it to use instead of wasting it. The Brine enters 
the sewer 35® warmer than it leaves the Ice Cream Cabinets. 

The least space between coolers and draught arms is three inches, 

This Fountain contains over 30,000 cubic inches of pure cork. It draws a drink ready for service at30°— It's fool-proof. 


The Operator Has Every Facility At His Finger Tips! 

Every step in the manufacture of our Fountains and Fixtures is performed under one roof. Our plant is 
equipped with every modem contrivance for the production of absolute perfection. Skillful Craftsman¬ 
ship, Painstaking Care and Critical Inspection, contribute largely to our repu- 



tation as builders of the best in Store Fixtures and Soda Fountains. 


(iet Catalogue 
“A” 

Let us tell you about our Soda Fountain line. 

(jet Catalogue 

Simplify and Lessen Cost. 

A 


LET ONE MANUFACTURER MAKE YOUR FIXTURES AND FOUNTAIN. 

Western Cabinet 8 Fixture Mfg. Co., Kansas City, Mo. 


84 




















































The National Soda Fountain Guide 


hind a soda counter. Have none other 
than a clean, healthy-looking boy. 

Waiting on the Fountain. 

It is very important to have the foun¬ 
tain “waited on” promptly. 

Let us say that two customers enter 
the store at almost the same moment, 
one stopping before the soda counter, the 
other proceeding to the dispensing 
counter. Some drug clerks would make 
it a point to wait on the customer at the 
dispensing counter first, leaving the cus¬ 
tomer at the soda counter to cool his 
heels. The opposite course would prob¬ 
ably be better. Take the customer at 
the soda counter first, if you can. You 
can nearly always wait on him in half 
a minute, whereas the customer at the 
dispensing counter may require your at¬ 
tention for half an hour. Then there is 
another point—a customer will often 
wait for drugs, but seldom for soda 
water. People waiting at the soda coun¬ 
ter can not be held in line more than a 
few moments at the best. 

It is unwise to try to make them wait 
at all. All the authorities agree that a 
druggist should strive to bring his foun¬ 
tain to the point where it will support 
its own staff. If you have a boy who 
waits on the fountain and also on counter 
trade, keep him pinned to the fountain 
during busy hours. Instruct him to look 
after the fountain first and drug trade 
afterwards. The average boy will want 
to do it just the other way. If the clerks 
wait on the fountain in turn, try to get 
them to do it cheerfully and promptly. 
If there is a constant tendency to dodge 
fountain duty, your soda business will 
suffer. The fountain ought not to be 
neglected. That is why. it is so advisable 
to aim to get it to the point where it 
will support its own working force. 


Breaking in a Boy. 

Do not take it for granted that a boy 
knows how to draw soda water simply 
because he says he does. Too many boys 
are turned loose behind the soda counter 
without instruction of any sort. Take a 
new boy in hand at the start and see 
what he knows. His way may not be 
your way. A great many boys are waste¬ 
ful with syrups and will draw a drink 
too sweet. Keep an eye on a new boy 
for awhile and see that he gets started 
right. With a constant procession of 
boys coming and going, it will be some¬ 
thing of a task to do this, yet it should 
be done. 

A white coat looks nice behind the 
soda counter, provided it is white. If 
the boy will not keep his white coat 
reasonably clean, it may be better to omit 
it and let him work in his regular 
clothes. 

Accessories. 

Nice accessories are always attractive, 
but the fountain is a business proposition 
and they should not be too fragile for 
service. 

Much depends on the floor space at 
your command. If you are doing a big 
soda business in narrow quarters, your 
breakage will be larger than if you had 
plenty of room. Cups and dishes with 
scalloped edges will chip more easily than 
with plain round edges. Chipped dishes 
and cracked glasses should be put out 
of commission at once. A cracked glass 
is sometimes made to do duty until it 
falls apart, but when this is done it gen¬ 
erally falls apart at the wrong moment. 
If an expensive gown is thus ruined, the 
finish is apt to be very unpleasant. 

Dishes that stack well are very handy 
when you are crowded for space. A 
plain saucer, for instance, makes an ex¬ 
cellent ice cream dish, and you can stack 
a great many of them in a very small 
space. 


















How to Advertise 


A distinctive pattern or an individual 
color scheme is a very nice thing to 
adopt, but remember that crockery and 
glassware will have to be replaced from 
time to time and buy with a view to this. 

Do not hope to do away with breakage 
altogether. The heavy stone mugs used 
in some lunch-rooms will stand a deal of 
wear and tear without breaking, but they 
are not suitable for soda fountain use. 

Let neatness, above all, govern every¬ 
thing. 

HOW TO ADVERTISE. 

Somebody has said that this is the age 
of advertising. The soda fountain ought 
to come in for its share. Of course, 
everything that draws attention to the 
soda fountain acts as an advertisement. 
An opening day is an advertisement; a 
window display is an advertisement; a 
guessing contest advertises the fountain 
and sometimes advertises it very well. 
All these things constitute advertisements 
and are not to be overlooked. The pur¬ 
port of this article, however, is to treat 
of advertising as confined to its direct 
forms, mainly as exemplified in printers’ 
ink. 

Newspaper Advertising. 

Almost every dispenser, and perhaps 
we had better say every dispenser, can 
get some good out of newspaper adver¬ 
tising; but it works better for some stores 
than for others. Take the big dailies in 
a town of 300,000 or more. Some of the 
down-town druggists use full-page or 
half-page ads, and a good part of these 
ads are sometimes devoted to the soda 
fountain. They bring results and they 
must bring adequate results or the down¬ 
town druggists would not keep them up 
month after month. These ads reach 
people who are going down town to do a 
day’s shopping. They read the ads 
the night before or the morning of 
the day set aside, and map out a full 


day’s shopping. If they see a lunch 
featured, they probably go into that drug¬ 
store for lunch. They are going down 
town anyhow, and the store that adver¬ 
tises is apt to get their business. 

An up-town store could hardly adver¬ 
tise its soda fountain in such a way as to 
make these big ads yield adequate results. 
Such an advertisement would hardly 
draw people from one residence neigh¬ 
borhood to another residence neighbor¬ 
hood merely to get a glass of soda water. 
The up-town druggist might be able to 
afford a full-page ad, but he could hardly 
make it pay him along these lines. He 
has a certain number of people living in 
his neighborhood, and he gets a certain 
amount of soda water business from 
these people. He may be able to increase 
this soda water business by means of 
judicious advertising, but his advertising 
will take another form. 

The down-town druggist also gets good 
results from one or two-line reading 
notices, which take this form: 

BLANK’S CALISAYA TONIC, 
REFRESHING, INVIGORATING, 5 
CENTS. 

These reading notices are intended to 
be scattered about the paper, sometimes 
two or three on a page, either at the 
bottom of a column or sandwiched in 
between news items. There may be two 
or three reading notices on every page 
of a newspaper putting out sixteen pages. 
They bring results and constitute an 
excellent form of advertising matter. 
The wording should be terse and to the 
point; the name of the drink, a few 
words of descriptive matter, perhaps; the 
price, and the name of the store. 

PEACH MELBA SUNDAE, ALL THE 
RAGE. 5 CENTS. AT BLANK’S 
DRUG STORE. 

This is a sample reading notice. The 
name of the confection sounds well. “All 















The National Soda Fountain Guide 


the rage” indicates that it is selling well, 
which is a good point to make. The 
price reassures any customer who may 
be in doubt, and the name of the drug 
store tells where the drink is to be ob¬ 
tained. Always mention your name. 
Then you get that much before the public 
if your advertisement accomplishes noth¬ 
ing else. 

A town of 15,000 or 20,000 inhabitants, 
with eight or ten drug stores and a daily 
newspaper, offers opportunities along 
these lines. 

Reading notices in such a daily are not 
prohibitive in cost, practically everybody 
in town reads the daily paper, and every 
druggist in town can secure results with 
this kind of advertising or with more 
ambitious ads. The same applies to the 
little town which only has a weekly 
paper. The druggists are mpre on an 
equal plane and the big man down town 
hasn’t the bulge on everybody else. 

How to Write an Ad. 

You may have had absolutely no ex¬ 
perience along these lines, yet with prac¬ 
tice you can develop into a very fair ad 
writer. But you must have experience. 
It is like playing whist; theory is all 
very well, but you must play the game 
to learn. 

In the first place, decide on something 
to say. “Blank’s Lemon Soda is the best 
in town” is a form very commonly used. 
This sort of ad doesn’t mean anything 
in particular. It sets up a broad general 
claim and one which it may be difficult 
to prove. “Blank’s Lemon Soda is very 
fine”—here we have a statement not so 
sweeping, but one which doesn’t get down 
to any particular basis. 

BLANK’S LEMON SODA IS MADE 
FROM THE FRESH FRUIT! 

Now we are down to facts. Here is 
a statement which we can prove, and 
one which tells its story without making 


any sweeping claims. The natural in¬ 
ference is that such soda is bound to be 
good. 

Frame your ad in short, strong, Anglo- 
Saxon words. If you are getting up a 
somewhat lengthy ad, write it out in 
full, trying to word it as if you believed 
it. Write as if you were talking to some 
customer. After you have finished your 
ad, go over it and strike out every word 
which can be spared without obscuring 
the meaning you are trying to convey. 
Now go oyer the ad again and see if you 
can’t boil it down to half the size without 
losing any of its strength. If you can’t 
boil it down to half the size, boil it down 
as much as you can. The result will be 
something that looks like the work of a 
professional. Do this a few times and 
you will find that you can write very 
good advertisements. Keep a scrap-book 
religiously. Paste into it every ad that 
is put into print. At the end of a year 
you will see marked progress. Some 
people write better ads than others, but 
very few people write good ads at the 
start. It takes practice, and practice is 
within the reach of all. 

It is seldom wise to treat of a number 
of subjects in one advertisement. What 
makes the reading notice so strong is 
that it only mentions one thing and 
covers it in a single line,. If you state 
that your calisaya tonic is very fine, that 
you have something extra in the way of 
a peach sundae, that your cherry bounce 
is high grade, and that your chocolate is 
•something out of the ordinary, why you 
have a “shot-gun” prescription for the 
reader to swallow mentally. His atten¬ 
tion is not centered on any one thing. 
It would be better to advertise each of 
these things separately. The writer is 
a believer in concentration. Concentrate 
your efforts on one thing at a time and 
drive it home to your reader. 

Now when you have written a good 
ad, don’t be afraid to buy enough space 






























HADE IN AMERICA! 



Patronize Home 
Industry! 

INCREASE YOUR PROFITS 
BE UP-TO-DATE AND SELL 

MOORE’S SHEET 

OR 

BOOK SOAP 

SEE IT LATHER! 

A purely vegetable 
soap, put up in this 
form to fit the vest 
pocket or lady’s hand 
bag. 

An absolute necessity 
in these days of pre¬ 
ventive sanitary meas¬ 
ures. 

Sells at sight because 
of its novelty, and re¬ 
peat orders come on 
account of its quality. 

Be the first one in 
your town to show this. 
Advertising and display 
cards upon request. 

50 Leaf Book gives 100 
Washes for 10 Cents. 
1 doz. Books put up in 
Display Box. Per gross, 
$9.00. 

Trade at present supplied 
with our new design cov¬ 
ers, Moore’s, Purity, 
Travelers’ Companion, 
and Savonoid. 


Sold by Leading Jobbers Everywhere. Manufactured by 


(A Corporation) MOORE BROS. COMPANY, (Established 1890) 


288 Greenwich Street, NEW YORK. 


W A N T FI) A " 0 "°o RTUN,TY 

Tf * MJ QUOTE YOU PRICES 



on CORRUGATED BOXES, and 

YOUR ATTENTION LONG ENOUGH 

To consider SEVEN GOOD REASONS why you should use 
our Corrugated Boxes for all shipping purposes. 


1st. They insure safety in shipment. 

2nd. They cost much less than the wooden box. 

3rd, They reduce shipping expenses materially, 

4th. They expose any attempt at tampering in transit. 
5th. They require very little storage room. 

6th. They facilitat, packing and save breakage. 

/ ih. They exceed the railroad requirements from 30 to 
100 lbs. to the square inch, Mullen test. 

We make the best Corrugated 
Box on the market. 

We will design a box for any 
purpose whatever if you will 
send us inside measurements. 

Ol’R PRICES 1V1LL DO THE REST. 

Don’t order until you have our prices. Samples submitted if 
prices approved. 

INDIANA CORRUGATED PAPER BOX GO., Vincennes, Ind. 




QUALITY HAND COLORED 

LOCAL VIEW POST CARDS 

MADE FROM YOUR OWN PHOTOS 

AT LOW PRICES 



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SATISFACTION GUARANTEED 
PROMPT DELIVERY 

WRITE FOR SAMPLES 

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SEVEN STYLES TO SELECT FROM 

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85 Buffalo St., :: MILWAUKEE, WIS. 

“14 YEARS’ EXPERIENCE AT YOUR SERVICE” 


Needham’s Extract 
of Red Clover 



Still the Popular, Profitable Product 

it has been for over a quarter of a century 

How Are Your Sales Going? 

Let us help matters along with some circulars 
bearing your store card 


Red Clover Blossoms, $4.00 per doz. 
Solid Extract Red Clover, $8.00 per doz. 
Large Size Solid Extract, $20.00 per doz. 


D. NEEDHAM’S SONS 

Lakeside Building, Chicago, Illinois 


88 
























The National Soda Fountain Guide 


to give it a setting. Your ad should not 
be spread out to cover all your newspaper 
space. It needs a margin of white paper 
to set it off properly. This enables it to 
stand out from the rest of the printed 
page. A rambling advertisement attracts 
little attention and seldom holds the at¬ 
tention it does attract. 

Advertisements should be changed fre¬ 
quently. An ad connected with a local 
happening generally has force, and this 
is a good thing to bear in mind. There 
was a fair being given in a small city 
and a local druggist ran the following ad: 

DURING THE OCTOBER FAIR 
GO TO BLANK’S 
FOR GOOD SODA WATER. 

This ad was all very well in its way, 
and it brought the druggist some busi¬ 
ness. But it was still running in the 
local paper two years after the fair was 
over. The ad, in fact, was never changed. 
It ran on and on. This kind of advertis¬ 
ing is a mistake. There is no use in 
stamping yourself as a back number and 
paying for the privilege. 

Advertising in Programs. 

The druggist is frequently called on to 
put an ad in a program of some kind. 
This kind of advertising doesn’t yield the 
best results in the world, but you can’t 
escape it, and therefore you might as 
well try to make it yield as large results 
as may be possible. 

In such cases, instead of inserting a 
rambling ad, concentrate on something. 
In summer advertise a summer specialty, 
and in winter play up some hot soda 
novelty that you may be running. Do 
not advertise the ordinary run of soda 
that everybody knows you carry, or takes 
it for granted that you carry. On the 
contrary, seize this occasion to advertise 
some novelty. If you have no novelty, 
you might get up one; the same old drink, 
with a different name, often sells. 


Program advertising does not go en¬ 
tirely to waste if used to supplement your 
other advertising, and the program is a 
very good place to display a well-worded 
ad. If you can get up a bright, catchy 
ad, you may not sell any soda on the 
strength of it, but it will bring you 
favorably before the community. Any¬ 
thing that gets you a reputation for 
cleverness will help your general busi¬ 
ness, and it is therefore well to get up 
something of this sort for a program 
advertisement. 

Other Advertising. 

Nearly every druggist who has a side 
wall has a display ad of some sort 
painted on it. This is a permanent ad, 
of course, and is not changed very often. 
Frequently a great many articles are 
mentioned in this ad. We do not want to 
criticize this system, but we believe it 
is well not to mention too many things. 
If you have some special drink of your 
own, here is an excellent opportunity to 
advertise it to advantage. 

The same applies to painting signs on 
rocks, or fences, or barns. 

You can’t put a whole bunch of stuff 
in these ads and expect the ad to exert 
its full pulling power. The writer be¬ 
lieves that printer’s ink offers the best 
opportunities, but sometimes it may be 
supplemented to advantage by advertising 
on fences or walls. In a general cam¬ 
paign everything counts, and one style of 
advertising backs up another. Adver¬ 
tising ought to be done with some sort 
of system. If you try an ad in the paper 
one week, just to see how it goes, and 
then drop it, reviving it again in a month 
or so, you probably won’t acquire a very 
good opinion of the value of advertising. 
Conducting an advertising campaign is 
a good deal like driving a nail. If you 
stop after the first or second blow the 
result aimed at still remains unattained, 
and all previous efforts go to waste. You 





















How to Advertise 


must keep sending home blow after blow 
until the result desired is attained. 

Folders are very good things to use in 
advertising soda water. 

They may be utilized as inserts for 
packages, one being placed, as oppor¬ 
tunity offers, in the packages that leave 
the store. A pile may be placed on the 
counter, from which customers may help 
themselves. 

Advertising matter which a customer 
picks up without urging is apt to be read. 
Folders may also be sent through the 
mails or distributed from door to door. 
A folder gotten up in the form of a 
soda menu often brings very good results. 
Such folders serve a double purpose, act¬ 
ing as menus and also as advertisements. 


We believe it is better to send folders 
through the mail than to distribute them 
from door to door. They get more atten¬ 
tion and a large percentage of advertis¬ 
ing matter thrown into doorways goes 
absolutely to waste. Some people resent 
receiving this kind of advertising matter 
and some cities have even passed regula¬ 
tions against it. 

All advertising matter should be gotten 
up in good style. Have paper of good 
quality and have the presswork done by 
a capable man. Cheap advertising matter 
is apt to convey the impression that you 
are running a cheap store, and thus your 
purpose defeats itself. 

Aim to get out neat copy. Don’t have 
anything cheap about your advertise¬ 
ments. 



90 




















Part II. The Mixing Department. 


Mixing and Manufacturing — Useful Tables — Essences and Extracts — Syrups — Added 
Ingredients — Coloring — Foams — Whipped Cream — Ice Cream 
and Ices — Frappes-—Crushed Fruits. 


E VERY dispenser does more or less 
mixing, of course, and the 
dispenser who makes his own extracts 
is actually manufacturing sometimes on 
a large scale. Even though you do no 
manufacturing, it is well to put the mix¬ 
ing room on the basis of a separate de¬ 
partment. 

Formulas should not be merely thrown 
together and it is unwise to carry your 
formulas in your head. A formula book 
is a good thing. If you can improve a 
formula, do so, and note the changes in 
your book. A formula that will suit one 
community will not always please an¬ 
other, even though it be a good formula. 
If you have a permanent book, when you 
hire a new man he will know how to 
handle your formulas. 

Guessw r ork in mixing is not to be en¬ 
couraged because it is apt to impair the 
uniformity ef your products. Have the 
proper measuring utensils and have 
plenty of them. 

1. Useful Tables. 

In delicate or even in ordinary opera¬ 
tions, the use of a graduated measuring 
glass is strongly recommended. Tea¬ 
spoons, for instance, vary in capacity, 
and while a teaspoon is commonly said 
to hold one dram, it will frequently hold 
nearly twice this quantity. 

Gee’s Table of Drops. 

Used in estimating the amount of a 
flavoring extract necessary to flavor a 
gallon of syrup. Based on the assump¬ 
tion of 450 drops being equal to one 
ounce. 


One drop of extract to an ounce of 
syrup is equal to 2 fluid drams to a 
gallon. 

Two drops of extract, to an ounce of 
syrup is equal to 6]/ 2 fluid drams to a 
gallon. 

Three drops of extract to an ounce of 
syrup is equal to 6 l / 2 fluid drams to a 
gallon. 

Four drops of extract to an ounce of 
syrup is equal to 1 ounce and 1 dram 
to a gallon. 

Five drops of extract to an ounce of 
syrup is equal to 1 ounce and 3yi drams, 
to a gallon. 

Six drops of extract to an ounce of 
syrup is equal to 1 ounce and 5 l / 2 drams 
to a gallon. 

Seven drops of extract to an ounce 
of syrup is equal to 2 ounces to the 
gallon. 

Eight drops of extract to an ounce of 
syrup is equal to 2 ounces and 2 ]/ 2 drams 
to a gallon. 

Nine drops of extract to an ounce of 
syrup is equal to 2 ounces and 4]/ 2 drams 
to a gallon. 

Ten drops of extract to an ounce of 
syrup is equal to 2 ounces and drams 
to a gallon. 

Twelve drops of extract to an ounce 
of syrup is equal to 3 ounces and 3% 
drams to a gallon. 

Fourteen drops of extract to an ounce 
of syrup is equal to 4 ounces to a gallon. 

Sixteen drops of extract to an ounce 
of syrup is equal to 4 ounces and 4 l /& 
drams to a gallon. 












If You’ll Buy Ice Cream 
We’ll Buy Butterscotch 


To Further Introduce This Profitable 
New Delicacy 



A rapidly increasing demand has been created 
for this King, Queen and President of 
all Soda Fountain Syrups 


CELERY-VESCE 

(trade mark) 

GRANULAR EFFERVESCENT 

(Put up in 1 Oc, 25c, 50c and $ 1.00 Bottles) 

For Headache, Neuralgia, Sour Stomach. Sweetens 
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PLEASANT AS CREAM SODA 

SPEEDY, EFFICIENT, SATISFACTORY 


HERE ARE 3 SPECIAL OFFERS 


made to stimulate interest and your co-operation 
in sales over your counter and at your Fountain 


ORDER THROUGH YOUR JOBBER 


OFFER No. 1. 

With an order of Celery-Vesce 
amounting to $8.00, assorted as 
desired, two (2)-25 cent bottles of 
Celery-Vesce will be included 
free of charge. 


OFFER No. 2. 

With an order of Celery-Vesce 
amounting to $fi.OO, assorted as 
desired, six (6)-25 cent bottles of 
Celery-Vesce will be Included 
free of charge, 


OFFER No. 3. 


With an order of Celery-Vesce amounting to $12.00, assorted ap 
desired, twelve (12)-25 cent bottles of Celery-Vesce will be included 
free of charge, and an extra discount of 5 per cent will be allowed, 
making net amount of $11.40. 


^ENTURY 


<E e MICAL 

Indianapolis, Ind. 


0V1PANY 


ORIGINAL 

BUTTERSCOTCH 

SUNDAE 

One Jar of Original Butterscotch Sundae diluted 
with Simple Syrup will make 128 Sundaes. Sold at 
10c each, and counting all cost of Ice Cream and Syrup 
this yields a clear profit of $9.60 for you. 

YOU OUGHT TO TRY THIS 
Best Repeater the Soda Fountain has ever known 

FREE TO YOU 

Mail us a card signifying your willingness to intro¬ 
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and we will send you enough Syiup to dispense 12 
Sundaes. Let us tell you more about this offer. 


Cedar Rapids Candy Co. 

CEDAR RAPIDS, IOWA 


“THE HOME OF ACME CHOCOLATES” 


WILLIAMSON'S CARAMEL 


Insist on getting Williamson’s Caramel 
from your supply house. It means the 
best Caramel produced, strong, soluble 
and exceedingly brilliant. 

D. D. WILLIAMSON & CO. 

Established in 1875 

LARGEST MAKERS OF CARAMEL, 

86 FULTON ST. NEW YORK 


The only Liquid Coffee Flavor 
on the market that does 
the work is 

Arabian Coffee 
Flavor 

FOR ICE CREAM 

SODA FOUNTAIN AND 

CONFECTIONARY 

ABELSEN & SCOTT 

PROVIDENCE, R. I. 



Send For Sample 


92 





























The National Soda Fountain Guide 


Eighteen drops of extract to an ounce 
of syrup is equal to 5 ounces and 1 
dram to a gallon. 

NOTE.—The estimate 450 drops to 
the ounce, while accurate and reliable 
enough in this particular relation, must 
not be relied upon for pharmaceutical 
purposes, in which, as has frequently 
been demonstrated, the drop varies with¬ 
in a very wide range, according to the 
nature of the liquid, its consistency, spe¬ 
cific gravity, temperature, and also the 
size and shape of the aperture from 
which it is allowed to escape. 

Table of Fluid Measure. 

Sixty minims are equal to 1 fluid dram. 

Eight fluid drams are equal to 1 fluid 
ounce. 

Sixteen fluid ounces are equal to one 
pint. 

Two pints are equal to 1 quart. 

Four quarts are equal to 1 gallon. 

One pint of distilled water weighs 
about 1 pound. 

Capacities of Common Utensils. 

A teaspoon is said to hold 1 dram. 

A dessert spoon is said to hold 2 drams. 

A tablespoon is said to hold 4 drams 
or half an ounce. 

A wine glass is said to hold 2 fluid 
ounces. 

A teacupful of sugar weighs about 
half a pound. 

Three tablespoonfuls of sugar weigh 
about one-quarter of a pound. 

These capacities are only suitable for 
rough measuring purpose and should not 
be used in pharmaceutical operations. 

2 <, Essences and Extracts. 

Essences or Extracts (as applied to 
soda water the words mean the same 
thing) were much used during the early 
days of soda water, and were then of 
considerable importance. That impor¬ 
tance has waned, however, with the ad¬ 
vent of fruit juices and concentrated 
syrups. The tendency nowadays is to 


use extracts sparingly. Much better re¬ 
sults can be secured through the use of 
juices, syrups, or the fresh fruit. 

But there are some syrups, such as gin¬ 
ger, sarsaparilla, and vanilla, that will 
always be made by using extracts. In 
such cases, we have tried to give com¬ 
plete formulas for the extracts required. 
In manufacturing extracts, aim to secure 
pure dils and a good grade of alcohol. 

1. Almond Extract. 


Oil of bitter almonds.3 drams. 

Alcohol .1 pint. 


Dissolve the oil in the alcohol and filter 
through powdered carbonate of mag¬ 
nesia. 

2. Almond Extract. 

Oil of bitter almonds, deprived 


of hydrocyanic acid. 1 ounce. 

Alcohol.15 ounces. 

Mix. 

Anise Extract. 

Pure oil of anise.4 drams. 

Alcohol.8 ounces. 

Mix and filter. 

Birch Beer Extract. 

Oil of cloves.30 minims. 

Oil of sassafras.30 minims. 

Oil of cassia. 3 minims. 

Oil of lemon. 2 drams. 

Oil of wintergreen. 4 drams. 

Alcohol . 1 pint. 

Mix and filter through magnesia. 

Caraway Extract. 

Pure oil of caraway.80 minims. 

Alcohol . 8 ounces. 

Mix and filter. 

1. Cardamom Extract. 

Pure oil of cardamom.80 minims. 

Alcohol . 8 ounces. 

2. Cardamom Extract. 

Cardamom seed. 6 ounces. 

Alcohol.8 ounces. 


Bruise the cardamom seed and macer¬ 
ate with the alcohol for one week. Then 
filter and add enough alcohol to make 
1 pint. 

Celery Extract. 


Celery seed.3 ounces. 

Alcohol, diluted.8 ounces. 


Bruise the celery seed and macerate 
with the alcohol for one week. Then 
filter and add enough diluted alcohol to 
make 1 pint. 



93 










































Essences and Extracts (A Full Line of Formulas) 


1. Cinnamon Extract. 

Pure oil of cinnamon.90 minims. 

Alcohol . 8 ounces. 

2. Cinnamon Extract. 

Pure oil of cinnamon.60 minims. 

Pulverized cinnamon bark.... 1 ounce. 

Alcohol . 8 ounces. 

Mix the oil with the alcohol. Moisten 
the cinnamon bark with 8 ounces of 
water, add to the alcohol, macerate for 
a week, and filter. 

Clove Extract. 

Pure oil of clove.90 minims. 

Alcohol . 4 ounces. 

Mix the oil with the alcohol, add 4 
ounces of water, a little at a time, and 
filter. 

1. Coffee Extract. 

Mocha coffee, coarsely ground..5 ounces. 

Java .5 ounces. 

Diluted alcohol.2 pints. 

Moisten the coffee with 8 ounces of 
diluted alcohol and let stand in a percola¬ 
tor for several hours. Then pass through 
sufficent diluted alcohol to make 2 pints. 

2. Coffee Extract. 

Mocha coffee, coarsely ground..8 ounces. 

, Java .4 ounces. 

Rio .4 ounces. 

Place the coffee in a covered vessel 
and pour over it 1 quart of boiling water. 
Let the mixture stand for 10 minutes. 
Strain, set the liquid aside and pack the 
wet coffee in a percolator. Pass the 
original liquid through the percolator, 
adding boiling water, until 2 quarts of 
percolate are obtained. Add 8 ounces of 
sugar and four ounces of glycerin. 

Note.— Coffee extracts are intended 
for making hot soda drinks. For cold 
soda, coffee syrup should be made up 
ready to use. It is difficult to set down 
any hard and fast rules for making cof¬ 
fee extracts, as the various coffee blends 
vary greatly in strength. The best way 
is to experiment with the various coffee 
extracts, and when you strike a combina¬ 
tion, that seems to suit your trade, stick 
to it. 

Coffee essences are mostly aque¬ 
ous extracts, in fact, nothing else 


than infusions. In making these ex¬ 
tracts, the following process is as good 
as any. Take 1 pound of freshly 
roasted coffee of any desired blend and 
coarsely ground. Moisten with boiling 
water and pack in a percolator. Pass 
through sufficient boiling water to ob¬ 
tain 1 quart of percolate. Pass this per¬ 
colate through a second time if neces¬ 
sary, the idea being to exhaust the coffee. 
But do not exhaust the coffee to the point 
of bitterness. Bring the final percolate 
up to 1 quart by pouring more boiling 
water upon the coffee if necessary. Now 
add a few ounces of sugar. 

1. Ginger Extract. 

Jamaica ginger, coarse powder. 8 ounces. 

Alcohol.32 ounces. 

Moisten the ginger with 8 ounces of 
alcohol and macerate over night. Pack 
loosely in a percolator and gradually 
pour on the rest of the alcohol. When 
the last of the alcohol has begun to seep 
through you can prevent any alcohol re¬ 
maining with the powder by pouring 
water on top of the ginger. A dark line 
will mark the dividing point between the 
alcohol and the water. As the last of 
the alcohol passes through, stop the op¬ 
eration and throw away the exhausted 
powder. 

2. Ginger Extract, Soluble. 

Fluid extract of ginger.5 ounces. 

Powdered pumice.2 ounces- 

Place together in a bottle and let 

stand for 3 hours, shaking frequently. 
Add 12 ounces of water, a little at a 
time, and shaking frequently. Let stand 
over night and filter. If the filtrate is 
cloudy, pass it through a second time. 

Ginger Ale Extract. 

Jamaica ginger. 6 ounces. 

Powdered capsicum... 2 drams. 

Powdered cardamom.30 grains. 

Powdered cinnamon.90 grains. 

Powdered cloves.30 grains. 

Alcohol, diluted.16 ounces. 

Mix the powders, moisten with diluted 
alcohol, and macerate over night. Pack 
in a percolator and pass through the 


94 













































The National Soda Fountain Guide 

/ 


rest of the alcohol. A little fresh lemon 
peel will give an added flavor if macer¬ 
ated in the product for several days. 

Note. The term “ginger ale extract” 
is very flexible. Almost any combina¬ 
tion of spices will furnish a so-called 
ginger ale extract. We recommend pyr- 
chasing ginger ale extract from some 
house that has perfected a standard 
formula. 

Lemon Extract, Quick Process. 


Oil of lemon, fresh.3 drams. 

Alcohol.:.8 ounces. 


Dissolve the oil in the alcohol and fil- 
ter through magnesia. This makes a 
strong extract, and smaller quantities 
than usual may be used in mixing syrups. 

Lemon Extract, Slow Process. 


Oil of lemon, fresh.10 drams. 

Lemon peel. 3 ounces. 

Alcohol .1 pint. 


Place the lemon peel with the alcohol 
in a tight bottle and macerate for 15 
days, then dissolve the oil of lemon and 
filter. This makes a strong extract of 
a very rich golden color. 

Note. By varying the amount of oil, 
lemon extract may be made as weak or 
as strong as desired. It is a delicate 
product, and everything depends upon 
securing a pure fresh oil. Stale oil of 
lemon will furnish a bitter and unpleas¬ 
ant extract. The lemon peel is added 
principally for coloring, although it does 
give a smoother and more delicate flavor. 

Mace Extract. 


Mace, coarse powder.2 ounces. 

Alcohol.8 ounces. 


Macerate for 1 week (2 weeks is not 
too much) and filter. 

Nutmeg Extract. 


Oil of nutmeg.40 minims. 

Nutmeg, coarse powder. 2 drams. 

Alcohol . 8 ounces. 


Mix and macerate for 1 week, and 
filter. 

Note. In all macerations, it is well to 
agitate occasionally. 


1. Orange Extract. 


Oil of orange, bitter. 5 drams. 

Fresh orange peel. 2 ounces. 

Alcohol .16 ounces. 


Mix and macerate for 1 week, and 
filter. 

2. Orange Extract, Soluble. 


Oil of orange, bitter. 6 drams. 

Fresh orange peel.3 ounces. 

Alcohol, diluted. 8 ounces. 

Alcohol, pure. 4 ounces. 


Mix the oil of orange with the pure 
alcohol and rub up with magnesia. Then 
add the diluted alcohol, the orange peel, 
and macerate for 15 days. Filter and 
add enough water through the filter to 
make the filtrate measure 16 ounces. 

Note. Oil of orange is a delicate 
product, and pure fresh oil must be used 
to secure good results. Both the oils 
of lemon and orange are often pre¬ 
served by the addition of a small quan¬ 
tity of pure alcohol. 

Peppermint Extract. 


Oil of peppermint. 5 drams. 

Alcohol. 8 ounces. 


Mix, add a few peppermint leaves, 
macerate over night, and filter. 

Sage Extract. 

Oil of sage.90 minims. 

Sage leaves. 2 drams. 

Alcohol . 8 ounces. 

Mix, macerate over night, and filter. 
This extract is sometimes used for flav¬ 
oring soups and broths. 

1. Sarsaparilla Extract. 


Oil of anise. 2 drams. 

Oil of sassafras. 4 drams. 

Oil of wintergreen. 6 drams. 

Alcohol . 1 pint. 


Mix. This makes a strong and very 
satisfactory extract. The finished syrup 
should be colored with caramel. 

2. Sarsaparilla Extract, Soluble. 


Oil of anise. 1 dram. 

Oil of sassafras. 2 drams. 

Oil of wintergreen. 2 drams. 

Alcohol. 8 ounces. 


Mix the oils with the alcohol and rub 
up with carbonate of magnesia. Macer¬ 
ate this mixture for 15 days, with the 
addition of 8 ounces of water. Then 





































WE ARE SUCCESSFUL BECAUSE WE HAVE 
HELPED OTHERS TO SUCCESS. 


YOU RECOGNIZE THE VALUE OF CO-OPERATION. 

H UR co-operation has made it possible for thousands of druggists to achieve the success 
to which their abilities and opportunities entitle them. We have caused them to 
realize the value of giving their stores individuality. We have shown them that in 
order to be effective, the equipping must be done superbly well. Effective, 100% 
efficient equipment is the kind which largely increases business and profits. We insist on 
installing that kind or none. 

Don’t get it into your mind that this necessarily means the investment must be large, 
because quite the contrary is true. We positively know that no man can accomplish more 
with a small amount than we can, and few can ever hope to equal our results. Many years 
devoted exclusively to this work, gives us a wonderful advantage. 

YOU KNOW THAT KNOWLEDGE IS POWER. 

Our knowledge and large experience, gained by thirty years of intense study devoted 
exclusively to specializing in the equipment of drug stores, has given us a power to be of 
tremendous service to you in increasing your business. 

In this statement, there is not an atom of theory, but it is an absolute fact which we are 
in a position to positively prove and demonstrate to you if given an opportunity. 

Theory is a good thing in its place, but for facts we have a great respect. We can 
acquaint you with some facts, which will surely set you thinking. 

OUR PAST RECORD SHOWS OUR CLAIMS TO BE VERY 

CONSERVATIVE. 

Furnishing additional equipment or equipping second and third stores for our customers, 
who have more than one, constitutes a considerable portion of our yearly business. This, we 
consider indisputable evidence that we make good our claims, because no successful and 
experienced business man would make a further investment in equipment unless he had found 
it profitable; and in the many years, over a quarter of a century, which we have been advertising 
that we could increase any druggist’s business and enlarge his opportunities, there has been 
ample time for the facts to become thoroughly known. 

Giving our customers all they expected, and then a whole lot more, is what makes them 
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interested. This means more business for us. 

WE ARE NOT JUST FIXTURE BUILDERS; WE ARE THAT WHICH IS 
MUCH MORE IMPORTANT, BUSINESS BUILDERS. 

Experience has shown us that many druggists are apt to be submerged in a mass of details, 
and as a result do not get the proper perspective. Opportunity is ever before them, but 
seemingly is never recognized. They have followed the rut so long that it has become a habit 
which rules their lives. Thus, they never get on speaking terms with true Prosperity. 

It has been our business and pleasure to make many recognize and fully utilize their 
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have justly earned for ourselves the title. Business Builders. 

If you are ambitious to make more money, write us for our proposition. We have helped 
thousands to a greater prosperity; why not you? 

C. H. BANGS DRUGGISTS’ FIXTURE CO. 

101 Tremont Street, Boston, Mass. 


96 














■ 


The National Soda Fountain Guide 


filter, adding water enough through the 
filter to bring the filtrate up to 16 ounces. 

1. Vanilla Extract. 


Vanilla bean. 1 ounce. 

Alcohol, diluted. 1 pint. 


Cut the vanilla bean fine. Some rec¬ 
ommend pounding it in a mortar with 
sugar or rock candy to further divide 
it. Sand and broken glass have often 
been used for this purpose, but these 
agents hardly seem advisable. Macerate 
the bean with the alcohol for at least 
3 weeks and then percolate. 

The whole secret of securing a good 
vanilla extract lies in buying good beans 
and ia long maceration. Some druggists 
keep vanilla bean macerating all the 
time, drawing off a portion from time 
to time, and adding fresh ingredients. 
Vanilla extract is said to improve with 
age. 

2. Vanilla Extract. 


Vanilla bean.1 pound. 

Alcohol, diluted.1 gallon. 


Chop the bean very fine, add the 
diluted alcohol, and macerate for one 
month, using no other indgredients. Per¬ 
colate and add two pounds of sugar. An 
old druggist claims that this will give 
as fine a product as can be obtained. 
One ounce of a strong extract will go 
as far as two ounces of a weak extract, 
so in the end there is nothing saved. 

3. Vanilla Extract. 

Vanilla bean. 8 ounces. 

Alcohol .24 ounces. 

Glycerin .12 ounces. 

Chop the bean fine and macerate for 
several weeks. Percolate and add suffi¬ 
cient diluted alcohol to make two quarts. 

Note. —Fresh, rich bean makes the 
best extract. Some authorities claim 
that vanilla extract ought to stand 
at least six months before using. 
Vanilla will absorb other odors or 
flavors, and if you manufacture 
the extract in juxtaposition to an ill¬ 
smelling drug, you will run the risk of 
hurting your product. If you are not a 


judge of bean, you will have to depend 
upon some good, reliable house, not a 
bad plan under any circumstances. The 
price of vanilla bean fluctuates consid¬ 
erably, according to crop conditions. 

3. Syrups. 

Some Rules for Mixing. 

Syrups are made by adding extracts 
to simple syrup, by diluting purchased 
concentrated syrups with simple syrup, 
by treating fruit juices with sugar, 
and from the fresh fruit by add¬ 
ing sugar or simple syrup or both. 
The rules we offer are not many, and 
will improve your product if observed. 

See that utensils are kept clean. This 
ought to be superfluous advice, but some 
boys will not take it. 

Have separate vessels for mixing such 
syrups as sarsaparilla and ginger. These 
are strong syrups and nearly always 
leave traces behind. 

Add extracts only to cold syrup. Ex¬ 
tracts mixed with hot syrup are apt to 
evaporate. 

Add foam only at the last moment; 
that is, just before pouring the syrup 
into the syrup jar. 

Apply this rule also to acid solutions; 
in fact, to all extraneous ingredients. 

Keep all your packages well stoppered. 

Mix delicate syrups only in small 
quantities. 

Buy reliable goods. 

Don’t skimp 

Preservation of Syrups. 

Glass containers are excellent for 
keeping syrups which are ready for the 
fountain, and if you will make a collec¬ 
tion of gallon bottles, such as mineral 
waters come in, you will find them equal 
to every need. Labels pasted on such 
bottles and then covered with a thin 
coating of shellac will last a long time 
and permit the bottles to be washed 
readily inside and out. A good assort- 





















Syrups (Formulas in Full for Plain and Fancy Syrups') 


ment of containers and utensils in the 
mixing department will save trouble and 
time. 

In pouring syrups into the syrup jars, 
long-necked bottles are more useful than 
other containers, as you can insert the 
neck of the bottle into the syrup jar and 
so avoid spilling a drop of syrup. It 
is difficult, when one is in a hurry, to 
pour syrups into the syrup jars from 
wide mouthed containers without splash¬ 
ing. Spilt syrup renders'the interior of 
the apparatus very sloppy. 

All containers and syrup jars should 
be scalded frequently for sterilizing pur¬ 
poses. Syrups placed in clean, well- 
corked bottles, kept at a fairly cool tem¬ 
perature, will not deteriorate for quite 
a long time. In pouring hot syrups into 
glass containers, first pour in a few 
ounces of the syrup,* then pause a 
moment before pouring the rest. A cold 
bottle, filled hastily with a hot syrup, 
will often crack. Keep syrups and ex¬ 
tracts in a cool place and one protected 
from strong light. If you pour fresh 
syrup into a musty syrup jar, you injure 
your product immediately. A reasonable 
amount of care in the mixing depart¬ 
ment will yield manifold results, and a 
little wise supervision is never out of 
place. 

Simple Syrup. 

Simple syrup, that is, sugar dissolved 
in water, is the basis of practically all 
fountain syrups. In making simple 
syrup, the use of distilled or thoroughly 
filtered water is strongly recommended. 
Water containing impurities will, of 
course, give you an impure product. To 
always boil the water is a very wise 
precaution. 

We give several formulas for simple 
syrup, but the whole thing simmers down 
to the question of how much sugar 
you want to a gallon of water. If you 
make a thin syrup, you will have to use 
more of it to sweeten a glass of soda. If 


you make a heavy syrup, you will not 
have to use so much. A thin syrup 
will probably not keep so well as a 
heavier syrup. It is well to select a 
standard syrup and stick to it. If you 
keep changing your syrups, you will not 
gain customers. Some recommend the 
use of 8 pounds of sugar to the 
gallon, “a pound to a pint,” others rec¬ 
ommend 10 pounds to the gallon. A 
great many experts recommend 12 
pounds of sugar to the gallon, and we 
base the formulas given herewith on that 
proportion. 

Container. For a syrup container, a 
heavy crock with faucet attached is as 
good as anything you can get. Some 
use a keg and some use tin receptacles. 
A faucet with strainer attached is a good 
thing under any circumstances. All 
containers should be kept constantly 
covered. A container should be large 
enough to hold at least 10 gallons. 

Process. Simple syrup may be made 
by boiling, by percolation, and by agita¬ 
tion. Each process has its adherents, 
but many experts favor agitation. 

1. Hot Process. 


Sugar .12 pounds. 

Water. 1 gallon. 


Bring the water to a boil, and pour 
upon the sugar, stirring constantly until 
all sugar is dissolved. 

2. Cold Process. 


Sugar .12 pounds. 

Water .1 gallon. 


Mix by agitation. A large spoon may 
be used for stirring, but a wooden paddle 
is better. 

3. By Percolation. 


Sugar .12 pounds. 

Water .1 gallon. 


Have a percolator made large enough 
to hold the quantities, and with a wire 
sieve or strainer at the bottom. Place 
the sugar in the percolator and pour 
on hot or cold water until the sugar is 
dissolved. 

Some dispensers keep a percolator in 
operation all the time. Many favor the 

















The National Soda Fountain Guide 


use of rock candy syrups, which come 
already prepared. 

Syrup Formulas. 

In preparing fountain syrups from ex¬ 
tracts, a rough rule says to dissolve 
an ounce of extract to a gallon of 
simple syrup, that is, a dram of 
extract to a pint of simple syrup. 
But no absolute rule can possibly 
be followed. Extracts vary in strength. 
If you are using a strong extract, it 
will not take so much to flavor a gallon 
of syrup as would be required if you 
are using a weak extract. It is neces¬ 
sary to experiment. Take half a gallon 
of simple syrup and add your extract a 
little at a time, tasting your product 

frequently. When you have hit about 
the right combination, make a note on 
the label of your extract bottle of the 
quantity required. 

Ambrosia Syrup. 

Raspberry syrup.1 pint. 

Vanilla syrup.1 pint. 

Pineapple syrup..1 pint. 

“Ambrosia syrup” is merely a name. 

There are dozens of various combina¬ 
tions in use. 

Apple Syrup. 

Apples, well ripened.10 pounds. 

Sugar .10 pounds. 

Water.1 gallon. 

Peel the apples, remove seeds and 
cores, cut into small pieces, and rub up 
in a mortar or porcelain-lined dish. Add 
the water and let stand over night. 
Strain the product and dissolve the 
sugar, place on a slow fire and bring 
gradually to the boiling point. Strain 
a second time if necessary. Do not 
allow the sugar to burn. This is a deli¬ 

cate syrup and should be made only in 
small quantities. 

Banana Syrup. 

Bananas, well ripened. %.10 pounds. 

Sugar .12 pounds. 

Water.1 gallon. 

Cut the bananas into slices lengthwise 
and place in a receptacle with about 


three pounds of sugar, first a layer of 
bananas, then a sprinkling of sugar, and 
so on. Let this stand for several hours. 

Now rub up the bananas with the 
water, which has been previously heated, 
dissolve the rest of the sugar, and strain. 
Green fruit will not yield results; on the 
other hand, decayed fruit should not be 
employed. This is a delicate syrup and 
most authorities recommend that it be 
made fresh every day, old syrup being 
thrown away. 

Bisque Syrup. 

Fresh roasted almonds.3 ounces. 

Walnuts ...1 ounce. 

Simple syrup.1 gallon. 

Rub up the nuts and mix gradually 
with the simple syrup, heat for a few 
moments and strain. This is used mainly 
for sundaes and other specialties. 

Champagne Syrup. 

Champagne cider. 1 gallon. 

Sugar .12 pounds. 

Mix. This is a “fancy” syrup, and a 
number of combinations pass under this 
name. 

Cream Syrup. 

Fresh cream. 1 quart. 

v Fresh milk. 1 pint. 

Powdered sugar.24 ounces. 

Dissolve sugar by stirring. This syrup 
is used in some few specialties. It will 
not keep long, should be made in small 
quantities, and kept constantly on ice. 

Grape Syrup. 

Unfermented grape juice.1 pint. 

Simple syrup..3 pints. 

Mix. 

Lemon Syrup. 

We give only one formula for this 
because we believe it to be equal to any. 
The only variation might be in the num¬ 
ber of lemons required. If lemons are 
running large and juicy not so many 
are needed as when they are small. Care 


99 

































Multiply Your Store Space by Two 


©, Our equipment and facilities are organized for the close study of your particular requirements. 

CL This organization has made us familiar with the technical needs of the druggist. 

CL Every detail of workmanship in our outfits demonstrates the masterful incorporation 
of service and appointment. 

a These details have stamped our fixtures with the distinct qualities of individuality and purpose 
and raised them above the commonplace stock fixture variety to a class of manifest superiority. 

HERE’S AN OBJECT LESSON FOR YOU 


^- I OBSERVE | --y J 


THAT 


Overhead wall 
cases display as 
much stock as 
the entire wall- 
case equipment 
of the average 
drug store. 

A brass railing 
encloses the 
overhead walk 
and adds to the 
embellishment 
of the store. 

The overhead 
cases are reach¬ 
ed by a rubber- 
tired ladder 
that moves 
noiselessly in a 
floor track, and 
can be shifted 
by a mere touch. 

Both you and 
your customer 
can move along 
the front of dis¬ 
play cases and 
enjoy freedom 
of elbow room. 



rv 

u 



? U ■ ! ■ r -: t iff '£>/ >*■ / 



m 


Eli 

.vivy’, 

v' . \ -A %,, T, 



THAT 


The receding 
shelves of the 
lower cases pre¬ 
sent a full view 
of every¬ 
thing displayed 
thereon. 


The view of the 
store as a whole 
is unobstructed 
from front to 
back, enabling 
the prescription 
clerk in the rear 
to observe 
everything,and, 
if necessary, to 
watch store 
while he works. 


Ample and ap¬ 
propriate Store 
Room facilities 
are afforded by 
S t o c k-R o o m 
shelving extend¬ 
ing longitudi¬ 
nally from front 
to rear, the full 
length of the 
store, behind 
yonr regular 
store shelves. 




mmnm 


These are Merely Visible Recommendations 



THERE ARE MANY OTHER QUALITIES THAT COMMEND OUR FIXTURES 

-- — AMONG THESE ===== 

Artistic Beauty, Stability and Superior Workmanship 


Our 1913 Catalogue 

If you contemplate additions, changes 

WRITE US 

is Free 

or extensions let us plan them for you 

TODAY 


The Fisher-Stevens Co. Fixtures that are Fixtures Charles City, Iowa 


100 









































The National Soda Fountain Guide 


should be taken, however, to select fine, 
juicy fruit. 

Fresh lemons. 1 dozen. 

Sugar. 1 pound. 

Simple syrup.10 pints. 

Wash your lemons and grate them 
lightly, taking off the outside rind, but 
not getting down to the white of the 
skin. This outside rind provides oil and 
coloring. An ordinary tin kitchen grater 
may be used. Now rub up the rind 
with the sugar under the pestle thor¬ 
oughly, using a heavy pestle and rubbing 
well. Powdered sugar would not answer 
for this purpose, as it would not cut the 
gratings. 

If lemons are running small, increase 
the number used, as you must have a 
sufficient quantity of juice. This syrup 
is so excellent that it would not pay to 
skimp. Cut your lemons with a knife 
of silvered steel, one that will not dis¬ 
color or give a tang of metal to the 
juice. Squeeze your lemons into the 
mixture of sugar and gratings, mixing 
up the juice well. Now add your simple 
syrup, mix well, and strain. You now 
have nearly a gallon and a half of fine, 
rich lemon syrup, with the full flavor 
and coloring of the fruit. This syrup 
should be strained through clean cheese 
cloth. 

Lime Syrup. 

Lime syrup may be made in the same 
way as the preceding, but as limes are 
smaller, more fruit will be required to 
the same amount of syrup as given in 
the preceding. The rind of the lime 
is thin and does not grate well. The 
gratings of a few lemons, as in the fore¬ 
going process, will improve. 

1. Maple Syrup. 

Vermont maple syrup. ..3 pints. 

Simple syrup.1 pint. 

Mix. The maple syrup of commerce 
varies in density, and it is therefore 
difficult to give a fixed formula. Add 


your simple syrup in such proportions 
as seem necessary to furnish a finished 
syrup suitable for fountain use. 

2. Maple Syrup. 

Maple sugar.4 pounds. 

Water, q. s. 

Add enough water to make a fountain 
syrup. Try it with one quart of water, 
and if the syrup seems too thick, add 
more water until the proper proportions 
are reached to get a syrup that wili 
flow freely. 

Dissolve the sugar by means of a 
gentle heat. 

Nectar Syrup. 

Strawberry syrup.2 quarts. 

Pinapple syrup.2 quarts. 

Vanilla syrup.2 quarts. 

Nectar is a combination of other 
syrups, and various combinations pass 
under this name. The above combina¬ 
tion is one very commonly used. 

Orange Syrup. 

This is made by the same process as 
lemon syrup. Oranges vary, and you 
cannot make a good syrup from dry 
fruit. Aim to get fresh, juicy ornages. 

Fresh oranges.1 dozen. 

Sugar. 1 pound. 

Simple syrup.10 pints. 

Wash your oranges and grate the out¬ 

side peel. Rub up with the sugar under 
a pestle. Cut your oranges and squeeze 
the juice into the gratings. Add your 
simple syrup, mix, and strain through 
cheese cloth. It is permissible to squeeze 
out the last remnants of the syrup 

through the cloth. This will produce a 
fine, richly-colored syrup. If the syrup 
does not seem rich enough, use a few 
more oranges. Blood orange syrup may 
be made in the same way. 

Orgeat Syrup. 

Almonds, blanched.1 pound. 

Water.2 quarts. 

Sugar .4 pounds. 

Rub the almonds up thoroughly with 
one pound of sugar and a little water, 
using a pestle and smoothing out all 


101 




















Chocolate—Hot and Cold 


lumps. Add the rest of the water, strain, 
and dissolve the sugar by heating slowly. 
A little orange flower water is often 
added. 

Pepsin Syrup. 

Essence of pepsin.20 drams. 

Simple syrup. 40 ounces. 

Mix. 

Pistachio Syrup. 

Pistachio nuts.1 pound. 

Simple syrup.1 gallon. 

Rub up the nuts thoroughly with a 
little sugar and water, using a pestle 
and smoothing out all lumps. Heat the 
syrup to the boiling point and mix with 
the paste, then strain. 

Rose Syrup. 

Rose water. 1 pint. 

Sugar .20 ounces. 

Dissolve the sugar. This is a fancy 

syrup used with some specialties. 

Sherbet Syrup. 


Lemon syrup.1 pint. 

Strawberry syrup.1 pint. 

Pineapple syrup.1 pint. 


Sherbet is a combination syrup and a 
number of combinations pass under this 
name. 

Violet Syrup. 


Fresh violet water. 1 pint. 

Sugar .24 ounces. 


Dissolve the sugar. This is a fancy 
syrup used for some specialties. It is 
sometimes made by mixing violet extract 
with simple syrup, in proportions of 
about one ounce of extract to six pints 
of simple syrup. 

4. Chocolate—Hot and Cold. 

Chocolate is perhaps the most impor¬ 
tant substance with which the dispenser 
has to deal. Women prefer chocolate 
drinks to all others, and, as women make 
up a large part of the fountain’s follow¬ 
ing, the importance of chocolate is readily 
seen. Every druggist should give choco¬ 
late some special thought. Much depends 
.upon the supplies you buy, and it is 
often well to conduct experiments along 


individual lines. If you can earn a 
reputation for superior chocolate, your 
following will always be large. 

Chocolate and cocoa (formerly writ¬ 
ten “cacao”), as the dispenser knows 
them, are not the same. By chocolate, 
we mean the kernel of the seed of the 
Theobroma Cacao. These seeds, im¬ 
bedded in a whitish pulp enclosed by a 
sort of capsule, are the source of choco¬ 
late, cocoa, and broma. The kernel is 
very nutritive and its properties are well 
understood by the natives. By choco¬ 
late, to continue, we mean the kernel of 
the seed, roasted, ground, manipulated, 
and made into cakes. Sugar is usually 
added, sometimes spices. 

By cocoa, we mean .the kernel of the 
seed, deprived of its fixed oil, unsweet¬ 
ened, and powdered. As we know them 
commercially, the two substances, al¬ 
though coming from the same base, are 
quite unlike. 

Chocolate preparations should always 
be made by heating. The operation 
requires a moderate amount of care and 
inattention will usually result in a poor 
product. 

In making chocolate, remember that 
constant supervision is necessary. If 
you turn your back, the chocolate usually 
seizes upon that moment to boil over. 
A deal of stirring is required and a 
water-bath or double boiler will prevent 
much scorched syrup. 

1. Chocolate Syrup—Hot. 

Chocolate . ....1 pound. 

Sugar .8 ounces. 

Water .6 pints. 

Chocolate, since it comes in cakes, 
must always be grated or sliced into 
fine shavings. A cake may be placed 
whole in a kettle and dissolved by heat, 
but there is always danger of burning. 

First shave your chocolate and boil 
your water. Mix the chocolate with 
the sugar, and add enough boiling water 
to form a thick paste, rubbing the 
paste up smoothly and getting rid of all 




































The National Soda Fountain Guide 


lumps. Add the rest of your water 
gradually, then place the mixture on the 
fire and bring to the boiling point. Re¬ 
move and cool. This makes a rich prod¬ 
uct for hot chocolate. The finished 
drink will need to be sweetened addi¬ 
tionally when serving. 

2. Chocolate Syrup—Hot. 

‘ Chocolate .1 pound. 

Sugar .8 pounds. 

Water.1 gallon. 

Shave your chocolate and smooth to a 
paste with boiling water, adding the 
rest of the water gradually. Place on 
the fire and add your sugar, stirring 
constantly until all sugar is dissolved. 
Bring the mixture to the boiling point, 
letting it cook slowly. 

Remove and cool. Strain if necessary. 
Straining is probably a good thing under 
most conditions. This is a rich syrup 
and ought to be sweet enough for 
serving. 

3. Hot Chocolate—Finished. 


Powdered cocoa.1 pound. 

Milk.3 quarts. 

Water .2 quarts. 

Sugar .2 pounds. 

Vanilla extract.1 ounce. 


Mix cocoa, sugar, water and milk, put 
over a fire and bring to the boiling 
point, stirring constantly. Strain while 
hot and allow to cool, and add the vanilla 
extract. Put in an urn, ready to serve; 
keep hot. This is sweet enough for 
some customers; others will want addi¬ 
tional sweeting when the drink is served. 
Top each cup with whipped cream. This 
makes a splendid finished chocolate, and 
a better formula for hot chocolate would 
be hard to find. You can make a leader 
of this drink. 

4. Hot Chocolate—Finished. 


Cocoa.1 pound. 

Milk .2 quarts. 

Water.2 quarts. 

Sugar .3 pounds. 


Mix cocoa, milk, and water, put over 
a water bath and heat slowly for three 
hours, stirring as necessary. Remove 


from water bath and dissolve the sugar 
in the hot product by agitation. Keep 
this hot in an urn, and top with whipped 
cream as served. Add a little vanilla if 
desired. 

5. Hot Chocolate—A Heavy Syrup. 


Cocoa.1 pound. 

Sugar . 4 pounds. 

Water .2 quarts. 


Add one pint of cold water to the 
cocoa and let stand for 20 minutes, then 
rub the cocoa into a paste. Heat the 
rest of the water and add it gradually. 
Place the mixture over a water bath 
and heat slowly for two hours. RemQve 
and dissolve the sugar, put back on fire 
and heat for 30 minutes, strain and cool. 
You now have a heavy syrup. The 
finished drink is served by using this 
syrup as a base, about one and a half 
ounces to the mug, filling the mug with 
hot water. Using this syrup as a base 
and filling the mug with hot milk will 
give you a very rich finished drink. 
Vanilla may be added to the syrup if 
desired. All hot chocolate should be 
topped with whipped cream when served, 
but this is not absolutely necessary. 

Note. —Commercial cocoa varies. In 
using these formulas, you may have to 
do some experimenting, for one cocoa 
does not yield the results of another 
cocoa. If you think you are not getting 
a rich enough product, use more cocoa; 
if the formula as given is too sweet for 
your trade, cut down on the sugar, or 
vice versa. If you serve a drink entirely 
with hot milk, instead of hot water, you 
get a richer product, but of course a 
more expensive one. 

In dispensing hot milk or finished 
chocolate, special urns are necessary. 
These may be had from the various man¬ 
ufacturers. Urns are made containing 
several compartments for various bever¬ 
ages, and there are elaborate hot soda 
apparatus on the market. It seems 
reasonable to sav that chocolate syrup 



































(Reg. U. S. Pat. Off.) 


A Sweetened Chocolate 

Instantly and entirely soluble in hot 
water or hot milk, for quick service 

At the Soda Fountain 

Each cake, wrapped in heavy waxed paper, 
makes one cup, and every serving is exactly 
alike. 

Xo chocolate syrup to be made, no time lost, 
no waste, no trouble. Besides, you know 
exactly your profit on each cup served. 

Packed in tins of 100 cakes for dispensing, or 
in cartons of ten cakes for retailing. 

SEND FOR SAMPLE AND LET US HAVE 
YOUR JOBBER'S NAME 

KOKO FOOD CO . : Rochester, N. Y. 


Soda Cocoa 

Made from selected beans, specially roasted 
and ground, has a smoothness and delicacy 
of flavor not found in any other soda cocoa. 
By reason of its unusual richness, 
soda cocoa goes farther than other cocoas. 

Packed in 5-Pound and 30-Pound Canisters. 
Prices Upon Request. 

Dept. K., 64 Irving Place, New York. 



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104 














































The National Soda Fountain Guide 


used as a base for hot drinks ought to 
be kept warm. If you add hot water 
to cold syrup, the finished drink is apt 
to be lukewarm, a thing to be avoided 
in hot drinks. 

6. Hot Chocolate—A Powdered Form. 

Powdered cocoa.1 pound. 

Powdered sugar.1 pound. 

Mix intimately and keep on the dis¬ 
pensing counter in a jar. The drink is 
served by placing a quantity of this fin¬ 
ished powder in a mug and filling the 
mug with either hot milk or hot water. 
If you use a soluble cocoa the process 
works fairly well. This process is in 
use to some extent. It is simple enough, 
but care is required to avoid serving a 
lumpy drink. 

In dispensing other chocolates, the 
amount of syrup varies from one ounce 
to two ounces, according to the size of 
your mug and the weight of your syrup. 
There is no loss whatever with the pow¬ 
dered process as here given, as the mixed 
powder will keep indefinitely. The great¬ 
est loss is apt to occur with finished 
chocolate, as this product ought to be 
sold out every day if possible. If you 
are using a chocolate syrup as a base, 
there is not so much danger of loss, as 
the syrup will keep longer than the fin¬ 
ished product. 

Chocolate Syrups—Cold. 

Some dispensers prefer to serve choco¬ 
late syrup from a pitcher kept on the 
soda counter or in a refrigerator, and 
there is no particular objection to that 
method if you prefer it. But, on the 
other hand, there is no very weighty 
reason why chocolate syrup cannot be 
kept in a syrup jar if you wish to do so. 

1. Chocolate Syrup. 

Chocolate.1 pound. 

Sugar .8 pounds. 

Water .1 gallon. 

Vanilla extract.1 ounce. 

Shave your chocolate, and rub up well 
with one pint of hot water, smoothing 


out all lumps. Add the rest of the 
water (hot) gradually, place the mixture 
on a slow fire and heat for 30 minutes, 
stirring as necessary. Now bring mix¬ 
ture to the boiling point, remove from 
fire and dissolve the sugar. Strain, cool, 
and add the vanilla extract. This makes 
a rich syrup. 

2. Chocolate Syrup. 

Chocolate.1 pound. 

Sugar .8 pounds. 

Milk.1 quart. 

Water.3 quarts. 

Shave your chocolate, heat the milk, 
and rub with the chocolate, making a 
smooth paste. Add the water (hot) 
gradually, place on a fire and bring to 
the boiling point, stirring as necessary. 
Remove from fire and dissolve the sugar. 
Strain, cool, and add one ounce of 
vanilla extract. 

3. Chocolate Syrup. 

Cocoa. 1 pound. 

Sugar .10 pounds. 

Water. 1 gallon. 

French brandy. 2 ounces. 

Moisten the powdered cocoa with one 
pint of cold water and let stand for 20 
minutes. Now add the rest of the water 
(hot) gradually, put over a water bath 
and bring to a slow boil. Shut off the 
heat and dissolve the sugar. Strain, 
cool, and add the brandy. 

4. Chocolate Syrup. 

Cocoa. 1 pound. 

Sugar.10 pounds. 

Milk . 2 quarts. 

Water.2 quarts. 

Moisten the powdered cocoa with one 
pint of cold water and let stand for 20 
minutes. Now add the rest of the water 
(hot), put over a water bath and bring 
to a slow boil. Heat and add the milk, 
shut off the heat and dissolve the sugar. 
Strain and cool. 

Note.— Vanilla extract is usually 
added to chocolate syrups. A fine way 
to get the vanilla flavor is to add a piece 
of vanilla bean to the boiling syrup. In 
some ways this is preferable to using 
the extract. While a water bath is rec- 




105 



































Coffee—Hot and Cold 


ommended, this is mainly to save con¬ 
stant stirring, and the formulas may be 
made up in any ordinary receptacle. It 
is, however, well to have a suitable 
assortment of utensils for mixing pur¬ 
poses. Condensed milk is often used 
instead of fresh milk in making choco¬ 
late. 

5. Chocolate Syrup. 

Cocoa.1 pound. 

Simple syrup.7 pints. 

Rub up the powdered cocoa with one 
pint of boiling water, getting rid of 
lumps, add the simple syrup and bring 
to the boiling point. 

5. Coffee—Hot and Cold. 

Coffee, v as a fountain drink, makes a 
fine leader. 

There is one important point about 
coffee. It requires more cream than 
other syrups. A dash of cream with a 
glass of vanilla is all well enough, but 
with a glass of coffee you want to serve 
a solid ounce of cream. Some customers 
like even more cream. If dispensers will 
bear this point in mind they will get 
good results. 

We give elsewhere a number of form¬ 
ulas for coffee extracts. These extracts 
are intended as a base for serving hot 
coffee. The amount of extract to be 
used depends,, of course, upon the 
strength of the extract and the size of 
the mug. Mugs for hot coffee vary 
in capacity, usually holding seven to 
eight ounces. A rough rule is to serve 
one ounce of coffee extract, one ounce of 
cream, and fill the mug with hot soda, 
topping with whipped cream if desired. 
If you wish to dispense from a coffee 
extract, select your formula, and then 
experiment to determine the proper 
amount of extract for each mug. Some 
coffee extracts are twice as strong is 
others, requiring in such cases only half 
the amount/of extract to the finished 
drink. 

Coffee may also be served by using 
the extract as a base and filling up the 


mug with hot milk. Some coffee extracts 
require that the finished drink have addi¬ 
tional sweetening, but there are extracts 
that may make the finished drink sweet 
enough. It seems reasonable to say that 
coffee extracts or syrups used as a base 
for hot drinks should be kept warm. 

Plain, every-day, hotel coffee is now 
being served from the soda counter in 
many of our cities, and it must be said that 
the drink is making a hit. This trade is 
taken away from lunch-rooms, with cof¬ 
fee as an attraction, and it seems prob¬ 
able that much of this trade is custom 
that the druggist would not otherwise 
get. Crackers, wafers, etc., make a wel¬ 
come addition to all coffee drinks. 

1. Coffee Syrup—Hot. 

Mocha.1 pound. 

Glycerin.8 ounces. 

Sugar.8 pounds. 

Mix the glycerin with one pint of 
cold water, pour this mixture over the 
coffee, mixing thoroughly, and let stand 
for 20 minutes. Now pack the damp 
coffee loosely in a percolator and pour 
on boiling water slowly until one gallon 
of percolate results. There is no harm in 
pouring water through a second time if 
you think you are not exhausting the 
coffee sufficiently, but never exhaust cof¬ 
fee to the point of bitterness. Finally, 
dissolve the’sugar. 

2. Coffee Syrup—Hot. 

Mocha, coarsely ground.8 ounces. 

Rio .8 ounces. 

Sugar .5 pounds. 

Moisten the coffee with eight ounces 
of cold water and let stand for 20 min¬ 
utes; pack in a percolator and pour on 
boiling water until three pints of perco¬ 
late are obtained. Dissolve the sugar. 

An ounce of this syrup or perhaps a 
trifle more ought to be enough for a 
7-ounce mug. Serve with one ounce of 
cream. 

3. Coffee Syrup—Hot. 

Mocha .1 pound. 

Java .1 pound. 

Rio .1 pound. 

Sugar .6 pounds. 


106 


























The National Soda Fountain Guide 


Moisten the coffee with eight ounces 
of cold water and let stand for 20 min¬ 
utes. Pack in a percolator, stop up the 
lower end of the same, and add three 
pints of boiling water, allowing this to 
stand until the water cools. Continue 
the operation of percolation, pouring on 
boiling water until the percolate meas¬ 
ures six pints, then dissolve the sugar. 

Coffee, of course, is best when 
freshly roasted and freshly ground; and 
the higher the grade, the better the re¬ 
sults. 

4. Coffee Syrup—Hot. 


Java .. 6 ounces. 

Mocha .10 ounces. 

Sugar . 4 pounds. 


Moisten the coffee with a little cold 
water, pack in a percolator and add 
boiling water until the percolate reaches 
three pints. Then dissolve the sugar. 
About two ounces of this syrup to an 
8-ounce mug would be about right. 
Serve with one ounce of cream. 

5. Coffee—Ready to Serve. 


Java, coarsely ground..'. 6 ounces. 

Mocha.:.10 ounces. 


Place the coffee in a bag such as is 
used with coffee urns. Pour hot water 
to the amount of two gallons through 
the coffee thoroughly, pouring the water 
(which ought to be boiling) through the 
coffee at least three times. You now 
have restaurant coffee, which must be 
dispensed hot from an urn. To serve, 
fill the mug with coffee, adding cream 
and sugar to suit the customer’s taste. 
Some like it without cream, in the ver¬ 
nacular “dark.” Some like it without 
sugar, and some like to add the sugar 
themselves. Let each customer suit him¬ 
self, for every man knows how he wants 
his coffee, and generally requires no 
advice on this point. 

6. Coffee Ready to Serve. 


Java, coarsely ground.3 ounces. 

Mocha .6 ounces. 


Mix the coffee thoroughly, and place 
in a bag. Take one gallon of cold water 
and pour it slowly through the coffee 


three times. Now heat this infusion to 
the boiling point and pour it through 
the coffee three times. Remove the bag 
of coffee. Keep the finished coffee hot 
in an urn, as in the preceding process. 

7. Coffee—Ready to Serve. 


Java, coarsely ground.3 ounces. 

Mocha .6 ounces. 


Place coffee in a bag and pour three 
pints of boiling water through it several 
times, add an equal quantity of hot milk, 
and keep the finished product at a con¬ 
stant heat in a coffee urn. 

Note. —To dispense finished coffee, 
you must have a coffee urn, which is 
useful both in preparing and keeping the 
drink. These urns come with “drip” 
arrangements, and restaurants, as you 
have often noticed, usually have a bat¬ 
tery of several urns. 

6. Coffee Syrups—Cold. 

The best coffee syrup that the writer 
ever tasted was made from the following 
simple formula. This was many years 
ago; maybe soda water tasted better in 
those youthful days. We repeat that 
cold coffee soda tastes much better if 
served with plenty of cream. Coffee re¬ 
quires more cream than any other syrup, 
not even excepting chocolate. Plain cof¬ 
fee is often served “dark,” but this 
hardly applies to coffee syrup. Plain 
coffee, however, is frequently served 
iced without cream. Iced coffee, in 
some sections, is running a close race 
with iced tea, and makes a good drink 
to advertise, by the way. 

1. Coffee Syrup. 

Best Mocha. 1 pound. 

Best Java. 1 pound. 

Sugar . ...12 pounds. 

Water ...... . 6 quarts. 

Moisten the coffee with one pint of 
cold water and let stand for 20 minutes. 
Pack in a percolator and pour on slowly 
11 pints of boiling water. Dissolve the 
sugar. This coffee syrup had a reputa¬ 
tion second to none in its home city. 

Note. —In all formulas submitted, 


































r 


EEE ©(gF 3E 


S3E 


l) 

f 




0. F. Schmid Chemical Go. 


OF 


“The House of Schmid 


Jackson, Mich. 

Manufacturers of High-Grade Pharmaceuticals and 
Pharmaceutical Specialties 



“The House of Schmid’’ 


WHICH MEANS 


THE 

“SCHMID" 

LABEL 

Is a guarantee of that 
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^3i i== — » ==ll - ■ ^ ii=^) @=^.i i -I I ~— 


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You Or Your Competitor-Which? 


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PRESTIGE, PATRONAGE, THE CONFIDENCE OF YOUR PRESCRIPTION CUSTOMERS, THE GOOD 
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FOR 


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It Should. You Will Find It a Valuable Compendium of Information 
on Pharmaceutical Products Used in Dispensing Prescriptions. 


J 

1 


J 


108 


































































The National Soda Fountain Guide 


“sugar,” unless otherwise specified, 
means granulated sugar, and not the loaf 
or powdered kind. 

2. Coffee Syrup. 


Mocha . 5 ounces. 

Java . 5 ounces. 

Rio . 5 ounces. 

Sugar .10 pounds. 


Moisten the coffee with one pint of 
cold water and let stand for a few 
moments. Pack in a percolator and pour 
on slowly seven pints of boiling water. 
Dissolve the sugar. 

3. Coffee Syrup. 


Mocha . 6 ounces. 

Java .10 ounces. 

Sugar .12 pounds... 


Moisten the coffee with eight ounces 
of cold water and let stand for 20 min¬ 
utes. Pack in a percolator and pour on 
boiling water until the percolate meas¬ 
ures one gallon. Dissolve the sugar. 
This makes an excellent syrup. 

Coffee offers a fascinating field in 
which to experiment, but it is well to try 
your experiments upon your friends. Con¬ 
stant switching of syrups at the fountain 
is unwise. When you strike something 
that is making a hit, stick to it. There 
may be better formulas in existence, but 
constant changing is not calculated to 
hold trade. , 

7. Tea—Hot and Cold. 

Tea, like coffee, is made by infusion; 
but the process is much more rapid. 
With tea, the fresher, the better. The 
infusion only requires two or three mo¬ 
ments, and with boiling water on hand 
you can make up delicious fresh tea very 
quickly. For tea, we recommend a quick 
process, and small quantities. 

1. Tea Syrup—Hot. 

Mixed tea.2 ounces. 

Sugar .3 pounds. 

Water . 2 pints. 

Boil the water and infuse the tea about 

three minutes, strain off the water and 
dissolve the sugar. This makes a heavy 
syrup suitable for serving hot tea. In 


making tea syrup, much depends upon 
the handling, and it is well to experi¬ 
ment with your quantities until you 
strike a combination that seems about 
right. 

2. Tea Syrup—Cold. 

Mixed tea. 2 ounces. 

Sugar .40 ounces. 

Water . 1 quart. 

Boil the water and infuse the tea about 
three minutes, strain off the water and 
dissolve the sugar. Serve about an 
ounce and a half to a soda glass. Plenty 
of shaved ice goes well with cold tea, 
and not so much soda as in ordinary 
syrups. Sliced lemon makes a welcome 
addition to tea, no matter how served. 
If the drink is not sweet enough a little 
powdered sugar may be added in all 
cases. 

3. Fresh Tea—Ready to Serve. 

Simple though it is, we do not believe 
that a more elegant drink of any kind 
can be served. 

Mixed tea (to each cup).1 dram. 

Boiling water, q. s. 

Keep boiling water on hand and have 
a small china pot from which to serve. 
For each person to be served place one 
dram (roughly, one teaspoonful) of 
mixed tea in the pot. Add one cup of 
boiling water for each person. Steep 
tea about two minutes and serve through 
a strainer, or use a pot with straining 
compartment inside. Serve hot tea with 
sweet wafers and sweeten with cube 
sugar. To serve iced tea, fill soda tum¬ 
blers loosely with shaved ice and fill with 
the fresh tea. Sweeten with powdered 
or granulated sugar, or allow customer 
to sweeten to suit. In this way you can 
serve both hot and iced tea from the 
same pot. Iced tea should be served 
nicely garnished with sliced lemon. 
Some add cherries or sprays of mint 
leaves sprinkled with powdered sugar. 

Note: The possibilities of fresh tea 
are great. This is one of the drinks that 
can be made to help keep the fountain 



































Added Ingredients—Foams, Coloring, Whipped Cream 


running both summer and winter, and 
any drink which does that deserves atten¬ 
tion. 

Individual afternoon tea service for 
ladies is a great card for winter months, 
serving tea at tables in individual pots. 
To the minds of many, there is no finer 
drink in the world than iced tea, and as 
a thirst quencher, it is unexcelled. Some 
recommend green tea; others like black. 
Either or both may be served, and mixed 
tea yields excellent results. The time 
required in serving fresh tea at the coun¬ 
ter is not excessive. You can serve four 
persons with fresh tea, hot or cold, in 
less time than you could make four egg 
phosphates. Tea opens up a world of 
possibilities to the thoughtful dispenser. 

8. Ingredients Added for Coloring, 
Foaming, Etc. 

The principal ingredients formerly 
added to syrups were citric acid solution, 
coloring, foam, and whipped cream. The 
tendency nowadays is all towards sim¬ 
plicity. Vividly colored syrups are a 
thing of the past. Often the colors were 
unnatural. 

There is no reason in the world why 
lemonade should be pink, for the rich 
natural golden color of the fruit is 
much more beautiful. - 

Caramel is the principal coloring agent 
used now, and it ought to be perfectly 
harmless, for it is simply burnt sugar. 

Foams. 

The use of foam has always been 
largely a matter of personal taste. 
Syrups served with cream will foam 
sufficiently through the use of that agent. 
Syrups served without cream, such as 
lemon and orange, are usually wanted 
“solid,” that is, filling the glass solidly, 
and there you are. 

Most experts seem to agree that white 
of egg makes as good a foam as any. 
This is, of course, perfectly harmless 


and pure. The albumen may be broken 
up by the use of an ordinary egg beater. 
The usual proportions are the white of 
one egg to a gallon of syrup. 

Syrup containing white of egg will 
not keep long, and must be used up 
quickly. It is said that white of egg is 
apt to clog drain pipes. 

Many mucilaginous substances have 
been used in the past for making foam. 
Gum arabic, gelatin, Irish moss, and soap 
bark have all been used for this purpose. 

Whipped Cream. 

Whipped cream has always been a 
harmless ingredient, and there is small 
wonder in this, as it is made simply by 
manipulating pure, sweet, fresh cream. 
The principal secret of getting a good 
whipped cream lies in having your cream 
thoroughly chilled when the manipulation 
begins. Use only sweet, fresh cream, 
and place it on ice for an hour before 
the operation begins. Then take a whip- 
per or small churn made for this pur¬ 
pose and whip your cream, skimming off 
the frothy portion as it forms and placing 
it in another container. 

It probably aids to surround the bowl 
in which the cream is being whipped 
with cracked ice, and many recommend 
keeping the finished product on ice, al¬ 
though it will keep very nicely in special 
bowls that come for this purpose. 

Do not whip the cream too violently, 
as sometimes in this way butter is 
formed. Some recommend adding a little 
powdered sugar to the cream after it 
is whipped; some recommend the addi¬ 
tion of a little salt. 

Whipped cream is fine for topping off 
drinks, and is widely used for this 
purpose. 

9. Ice Creams and Ices. 

If we except the syrups themselves, 
there is no more valuable adjunct to the 
fountain than ice cream. In fact, with 
only syrups, soda water, and ice cream, 



/ 















The National Soda Fountain Guide 


you could operate very well. Ice cream 
forms the base of a great many special¬ 
ties, and is becoming more important 
every year. This valuable addition has 
evidently come to stay. 

A dispenser may, of course, carry as 
many varieties of ice cream as he wishes. 
With a basic ice cream, however, (or 
one flavored slightly with vanilla) and 
chocolate, you can satisfy most demands. 
In making ice cream, we advocate the 
use of only the purest ingredients, and 
care must be taken to comply with the 
pure food laws. By basic ice cream, we 
mean ice cream without flavoring, and 
intended to be used as a base for other 
compounds and for special drinks. Ice 
cream used as a base for sundaes and 
similar specialties may be unflavored, or 
it may have a slight favor of vanilla, not 
enough to interfere with the flavor of the 
finished combination. 

A Few Suggestions. 

Get good cream. 

Keep it well iced. 

Don’t use too much speed at the start. 

Study your quantities of sugar; too 
much will hurt the flavor and too little 
will not give a smooth cream. 

Be particular about utensils. 

Cream will absorb odors; therefore 
make your cream in a clean place. 

Pack the cream thoroughly after 
frozen. 

Don’t hesitate to alter a formula if you 
think you can improve it. 

Study your cream constantly, as ex¬ 
perience is a particularly good teacher 
when it comes to making ice cream. 

1. Ice Cream—Unflavored. 

Fresh cream. 2 quarts. 

Sugar .15 ounces. 

Mix and freeze. The pure food laws 
in some states specify cream, and only 
cream. 


2. Ice Cream—Slightly Flavored. 

Use the preceding formula, and add 60 
minims of vanilla extract before 
freezing. 

1. Ice Cream—Basic. 


Fresh cream..•. 3 quarts. 

Milk, not skimmed. 1 quart. 

Sugar .24 ounces. 

Mix and freeze. 


2. Ice Cream—Basic. 

Add to the preceding formula 12 fresh 
eggs, beating thoroughly the yolks and 
whites separately, before mixing. First 
mix the milk and cream, then dissolve 
the sugar, then add the beaten eggs as 
specified, mix thoroughly, strain, and 
freeze. This may be flavored by adding 
vanilla extract to suit. 

3. Ice Cream—Basic. 


Fresh cream. 2 quarts. 

Milk, not skimmed.2 quarts. 

Sugar .24 ounces. 

Mix and freeze. 


4. Ice Cream—Basic. 

Add to the preceding formula 12 fresh 
eggs, continuing the process as in 
formula Number 2. 

Ice Cream—Cooked. 

Pleat is often used in preparing an ice 
cream mixture before freezing, in which 
case you will proceed as follows: Bring 
your cream, or your mixture of cream 
and milk, just to the boiling point. Shut 
off the heat and dissolve your sugar; 
if eggs are used, beat them thoroughly 
and add at this point. A good way is 
to beat your eggs and add the sugar, 
mixing thoroughly, and then adding the 
hot cream mixture. When the eggs and 
sugar have been added to the cream 
mixture, continue the heating process 
slowly, stirring constantly, until the mix¬ 
ture begins to get thicker. The boiling 
point should not be reached. When the 
cooking process is finished, strain your 
mixture, and freeze in the usual way. 
If flavoring is to be added, always add 






























DEMAND 

Zatek Invincible—Cocoa 

FROM YOUR JOBBER 


S ELECTED, hand-picked beans, carefully roasted, free 
from shells, produce the fine chocolate liquor from 
which our Invincible Cocoa is made. Our Invincible 

Cocoa is chocolate and nothing but the very best 
chocolate from which sufficient cocoa butter has been pressed 
to give it all the color and flavor of chocolate. 

For Soda-water syrup, fudge, ice cream, cake bakers, 
confectioners, hotels, caterers, hospitals, restaurants, extract 
makers and manufacturing chemists. Invincible Cocoa is 
purer than many Cocoas that the U. S. Government 

permits to be labeled pure. Can any argument in its favor 

# 

be stronger than that? If you are not using Invincible Cocoa 
you are overlooking an unusually superior article. 

Remember —this Cocoa is made from pure choco¬ 
late and nothing else. 

Zatek Cocoa Butter—Zatek Milk Chocolate Eatmors 
—Zatek Almond Bars—Hazelnut Bars—Milk Chocolates, 
etc., are the highest quality procurable. Your Jobber will 
gladly supply you. Two dozen 5 cent pieces to a box. 


PENNSYLVANIA CHOCOLATE COMPANY 

PITTSBURGH, U. S. A. 

“The Largest Cocoa and Chocolate Mills West ol the Allegheny Mountains.” 


112 
























The National Soda Fountain Guide 


after the mixture has cooled. Experi¬ 
ence is the best teacher in making ice 
creams with the aid of heat, as there 
is a certain knack about handling the 
mixture that is hard to describe.. Some 
experts advise mixing the cream, sugar 
and eggs at the start, and then applying 
heat slowly. 

In using eggs, either the yolks or 
whites may be used, or both. The yolks 
seerr^ to be more generally used and 
probably give a richer cream, although 
there are formulas in which the yolks 
are excluded. The main thing to avoid 
is too much heat, and constant watch¬ 
ing is, of course, advisable. 

In making the following ice creams, 
you may use any basic formula that you 
desire, adding to the basic formula se¬ 
lected the other ingredients. 

Almond Ice Cream. 

Take 1 pound of blanched almonds 
and reduce to a paste in a mortar with 
the addition of a little milk. Use this 
with 2 quarts of basic ice cream, first 
partly freezing the cream, and then stir¬ 
ring in the almond paste thoroughly. 

1. Chocolate Ice Cream. 

Take 1 pound of chocolate, shave, and 

rub up into a smooth paste with the addi¬ 
tion of a pint of hot milk or more if 
the paste is too thick. Add 5 quarts of 
basic ice cream, mix thoroughly, and 
freeze. 

2. Chocolate Ice Cream. 

Take 1 pound of powdered cocoa and 
rub into a smooth paste with the addition 
of sufficient hot milk. Add I quart of 
hot milk and bring to the boiling point. 
Then add 5 quarts of basic ice cream, 
mix thoroughly and freeze. The addition 
of a little vanilla extract will improve 
chocolate ice cream. 

3. Chocolate Ice Cream. 

Shave 1 pound of chocolate and rub 

into a smooth paste with a sufficient 


quantity of hot milk. Mix 3 pints of 
fresh cream, 3 pints of milk, and bring 
to a boil. Shut off the heat and mix 
in your chocolate paste, stirring well. 
Beat the yolks of 12 eggs and mix with 
2 pounds of sugar. Add this to your 
chocolate mixture and start the fire 
again, heating until the mixture begins 
to simmer, and with constant stirring. 
Shut off the heat again, and add 1 quart « 
of cream mixed with 1 quart of milk. 
Taste the mixture at this point; if not 
sufficiently sweet, dissolve more sugar 
while still hot. Cool the mixture, add 
1 ounce, of vanilla extract, and freeze. 
This formula is complete, giving the en¬ 
tire process. 

Coffee Ice Cream. 

Take 1 pint of ordinary finished coffee, 
add 3 pints of cream and 3 pints of 
milk (better add these ingredients hot) 
and apply heat for about three minutes. 
Shut off the heat and sweeten to taste; 
about 1 pound of sugar would be about 
right. Cool and freeze. Stir the cream 
and coffee while heating. This formula 
is complete. 

Fruit Ice Cream. 

Select any basic cream and freeze until 
almost hard, then add the desired quan¬ 
tity of crushed fruit, and complete the 
process of freezing. 

Stir the fruit in well. One pint of 
crushed fruit to a gallon of ice cream 
would give a rich finished produdt. 

Lemon Ice Cream. 

Take a sufficient number of lumps of 
loaf sugar and rub off the outside rind 
of three lemons, letting the oil thus ac¬ 
quired soak into the sugar. Mix 1 quart 
of cream with 1 quart of milk, add 14 
ounces of graulated sugar and the loaf 
sugar used in grating the lemon. 

Dissolve the sugar, and heat the mix¬ 
ture slowly until it barely reaches the 
boiling point. Remove from fire and 





Water Ices or Sherbets 


strain. Freeze this mixture and when 
partially frozen, add the juice of the 
lemons, stir in well, and complete the 
operation of freezing. This formula is 
complete. Orange ice cream may be 
made in the same way. In such pro¬ 
cesses, always use a porcelain-lined con¬ 
tainer. 

Peach Ice Cream. 

Take a quart of peaches and reduce 
to a pulp, adding as much sugar as the 
pulp will absorb. Partially freeze 6 pints 
of basic ice cream, then stir in the 
peaches thoroughly and continue the pro¬ 
cess of freezing. 

Pineapple Ice Cream. 

Mix 1 pint of crushed pineapple with 
8 ounces of concentrated pineapple syrup. 
Partially freeze 1 gallon of basic ice 
cream, then stir in the pineapple mixture 
thoroughly, and continue the process of 
freezing. Less crushed pineapple may 
be used if desired. 

Strawberry Ice Cream. 

Mix 1 pint of crushed strawberry with 
8 ounces of concentrated strawberry 
syrup, and continue the process as in the 
preceding formula. 

Vanilla Ice Cream. 

Select any formula for basic ice cream 
and flavor with vanilla extract to suit. 
Add the extract just before freezing and 
while the mixture is cold. Do not add 
extract during any heating process. 

Note: Experts differ widely as to the 
amount of sugar to be used in ice creams. 
If your trade likes a sweet cream, govern 
yourself accordingly, and add sugar to 
suit. If your cream seems too sweet, 
reduce the amount of sugar employed. 

The NATIONAL DRUGGIST cannot 
undertake to recommend any particular 
formula for ice cream, owing to the un¬ 
settled conditions prevailing at this time. 
Different legislation is being enacted bv 


the various States, and by the city coun¬ 
cils of some municipalities. 

Every druggist or manufacturer must, 
of course, be guided by the local regula¬ 
tions governing the manufacture of ice 
cream. 

10. Water Ices, or Sherbets. 

Water Ices, sometimes called Sherbets, 
are made by adding water to the other 
ingredients, and freezing as in making 
ice cream. To boil the water employed 
is a wise precaution, and one that should 
be adopted by all. The amount of water 
may be varied to suit individual tastes. 

Cherry Water Ice. 

Dissolve 3 pounds of sugar in 3 pints 
of cherry juice with the aid of a gentle 
heat. Add 6 pints of water, the juice of 
two lemons, mix and freeze. Strain be¬ 
fore freezing. 

Grape Water Ice. 

Dissolve 3 pounds of sugar in 5 pints 
of water, by hot or cold process. When 
cold, add 3 pints of pure grape juice, 
the juice of two lemons, mix, strain, and 
freeze. • 

Lemon Water Ice. 

Prepare a heavy lemonade and sweeten 
to taste, say 1 gallon. Grate the rind 
of two lemons and rub up in a mortar 
with two ounces of granulated sugar, and 
a little of the lemon juice. This is to 
extract the oil. Mix with the lemonade, 
strain, and freeze. 

Orange Water Ice. 

Prepare 1 gallon of heavy orangeade 
and sweeten to taste. Grate the rind of 
two oranges and two lemons and rub up 
in a mortar with a little granulated sugar 
and the juice of the two lemons. Add to 
the orangeade, mix, strain, and freeze. 

Pineapple Water Ice. 

Dissolve 3 pounds of sugar in 3 pints 
of pineapple juice with the aid of a gen- 































The National Soda Fountain Guide 


tie heat. Add six pints of water, the 
juice of two lemons, mix, strain, and 
freeze. 

i 

Raspberry Water Ice. 

Dissolve 3 pounds of sugar in 2 pints 
of raspberry juice with the aid of a gen¬ 
tle heat. Add six pints of water, the 
juice of six lemons, mix, strain, and 
freeze. 

Strawberry Water Ice. 

Dissolve 3 pounds of sugar in 3 pints 
of strawberry juice with the aid of a 
gentle heat. Add six pints of water, the 
juice of two lemons, mix, strain, and 
freeze. 

Note: Instead of dissolving sugar in 
fruit juices, concentrated fruit syrups 
may be used. The proportions would 
vary according to the heaviness of the 
syrup, but one pint of concentrated syrup 
to five or six pints of water ought to 
work out very well. With a little experi¬ 
menting you can determine upon the 
quantities to use. 

It may be necessary to add some 
sugar to attain the necessary sweetness. 

11. Frappes. 

The term “frappe” seems to cover a 
variety of meanings. It is applied to an 
ordinary ice cream soda well shaken up 
in q shaker, also to drinks mixed with 
a lavish use of shaved ice. 

The actual frappe, however, is a first 
cousin to the water ice, the difference 
being that the frappe is only intended to 
be partly frozen, and not beyond tha 
point where it can be poured. Remem¬ 
ber, in making frappes,. not to continue 
the freezing process too long, as the 
drink is intended to be served as a semi¬ 
liquid, and not as a solid. 

Fruit drinks, such as cherry, grape, 
pineapple, and strawberry, may be served 
as frappes by proceeding as in making 


a water ice, but only partly freezing. We 
offer some other formulas particularly 
suitable for frappes. 

Coffee Frappe. 

Take a finished coffee, ordinary table 
coffee, and sweeten to taste. About six 
ounces of sugar to the pint ought to give 
results, but the quantity may be altered 
to suit. Freeze to the point where the 
drink will still pour. Serve in a glass 
or cup, with small spoon. Coffee works 
well in this manner and makes a popular 
seller after the public has become fami¬ 
liar with it. Some discrimination must 
be used in freezing frappes; do not serve 
the drink too liquid. 

Coffee Frappe—Instantaneous. 

Fill an ordinary soda tumbler with 
shaved ice. Over this pour boiling coffee 
until the tumbler is full. Serve with a 
long spoon and permit customer to 
sweeten to taste. This is nothing more 
nor less than iced coffee, but it will make 
a hit if you will give it a chance. This 
drink has a future and is gaining ground 
every day. 

Lemon Frappe. 

Prepare 1 gallon of heavy orangeade, 
sweetened to taste. Grate the rind of 
two lemons and rub up in a mortar with 
two ounces of granulated sugar and the 
juice of the lemons. Mix with the lem¬ 
onade, strain, and freeze to the required 
consistency. 

Orange Frappe. 

Prepare 1 gallon of heavy lemonade, 
sweetened to taste. Grate the find of 
two oranges and two lemons and rub 
up in a mortar with a little granulated 
sugar and the juice of two lemons. Add 
to the orangeade, mix, strain, and freeze 
to the required consistency. 

Tea Frappe. 

Take finished tea, plain, ordinary tea, 
and sweeten to taste; then freeze to 


115 





















DR. MARSHALL’S 

CATARRH SNUFF 


Instantly Relieves 

CATARRH COLD IN H£AD -HEADACHE-RINCINC IN EARS 
OR DEAFNESS CAUSED BY CATARRH 


CONTAINS NO COCAINE or Other Injurious Drugs 


C. H. KEITH, Manufacturer, Cleveland. Ohio 


*/j Dozen Bottles. 


.■■■Vni.fflW. 


THIS CARTON ON YOUR SHOW CASE 
_ WILL SELL 10 TIMES 


the Quantity You Would Sell Otherwise, 
at a Profit of 50% above Its Cost. 

It is advertised in the leading papers all over the country. Take 
advantage of this publicity to build better patronage and profits. 

Price, $2.00 per dozen. $1.00 per half dozen. 


C. H. KEITH, Manufacturer, CLEVELAND, OHIO. 



The Best Ever Devised 

That’s what the trade is 
saying about the new 

The Bohner Crushed Fruit Bowl 


With Swing or Lift-off Cover. 



It has the Unqualified Endorsement 

of Food Inspection Bureaus everywhere 


IT PPrVFMTQ Contamination from dust, dirt, flies, in- 
111 l U sects anc j extraneous influences generally. 

IT INQIIRFQ Cleanliness and all that cleanliness stands 
II mOUnLJ for at a well-managed fountain. 


It puts your Fountain above adverse criticism and 
prompts customers to commend your service to others. 

Your Jobber has a Big Supply and he expects your Order 

-_ NO W ! ___ 


BOHNER MANUFACTURING CO. 

182 North State Street, CHICAGO, ILLINOIS 


REALIZE YOUR AMBITION 


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TARENTUM CLASS CO. 

TARENTUM, PA., U. S. A. 

(PITTSBURGH DISTRICT) 

Manufacturers of = 

Pressed Glass Ware, 
Soda Tumblers, 
Punch Bowls, 
Lemonades, 
Sherbets, 
Sundaes, 

Crushed Fruit Bowls, 

And a General Line of 

Table Ware and Bar 
Goods 


116 


















































The National Soda Fountain Guide 


the required consistency, as in preparing 
coffee frappe. 

This makes a nice frappe and a good 
drink to advertise, shows a large margin 
of profit and is easy to prepare. 

Tea Frappe—Instantaneous. 

Fill an ordinary soda tumbl’er with 
shaved ice. Over this pour freshly-made 
tea until the tumbler is full. Serve with 
a long spoon, a slice of lemon, and 
permit customer to sweeten to taste. 
This, one of the finest thirst quenchers on 
earth, is nothing more or less than iced 
tea; but a name doesn’t hurt a drink 
any with some people. Try it and see. 

Other Frappes. 

In making frappes, there is plenty of 
room for individual effort. 

Almost any combination that will 
freeze readily may be served in this 
manner, and the field is wide. Choco¬ 
late, made up in a rather thin syrup, may 
be served as a frappe. Claret lemonade, 
frozen to the desired consistency, will 
give you claret frappe, and so on. 

Frapped Fruits. 

Fruits, such as peaches, pineapple, 
oranges and berries may be served 
frapped in the whole fruit, sliced, or 
crushed. 

One method is to make up a lemonade 
as a base, freeze partially, then stir in 
the desired fruit, and freeze hard. Such 
frappes are served as solids and will not 
pour. Another way is to use a thin 
syrup as a base and proceed with the 
freezing in the usual manner. 

12. Crushed Fruits. 

Crushed fruits make a valuable addi¬ 
tion to the soda counter, and no writer 
can speak too highly of these delicious 
specialties. They may be served out of 
season by using the products of the vari¬ 
ous manufacturers, and we must say that 
these products have reached a high plane. 


Crushed fruits may also be prepared in 
season from the fresh fruit, for the 
manipulation of which we offer the fol¬ 
lowing directions. Crushed fruits may 
be served with syrup, with ice cream, or 
with both, and for a long time they have 
been prime favorites. Crushed fruits are 
mostly prepared without heat and it is 
better to make them up in small quanti¬ 
ties, say each morning, what you think 
will be enough for the day. You must 
use some care in your selection of berries 
and fruit. 

Green fruit will not do, and, of course, 
the use of overripe fruit is not to be 
advised. There is a happy medium. Fruit 
that is actually ripe, containing plenty 
of juice, is the kind to employ. A porce¬ 
lain-lined dish will be found very useful, 
and so will a wooden masher. Avoid 
the use of anything that may discolor or 
give a metallic tzvang to the fruit. After 
the fruit is reduced to pulp, it may be 
mixed with an equal quantity of simple 
syrup, and is then ready for use. It will 
stand further dilution with simple syrup, 
but do not make your finished product 
too thin. Better to have a heavier prod¬ 
uct and use less of it to the glass. 

Crushed Apple. 

Use ripe apples, removing peeling, 
seeds, and cores. Reduce the fruit to a 
paste, adding a little sugar while this 
process is going on; the fruit will not 
absorb very much. You do not want 
too fine a paste, but the finished product 
should not be lumpy. Finally, mix with 
simple syrup to the desired consistency. 

Crushed Apricot. 

Remove peeling and seeds and mash 
to a coarse pulp the fruit; add such 
sugar as the pulp will readily absorb, 
and mix with simple syrup to the desired 
consistency. 

Crushed Banana. 

Bananas may be crushed, but they 
form a sticky paste and do not work 

































Crushed Fruits 


well in this state. Crushed banana is 
more properly, sliced banana. Slice the 
fruit lengthwise, thus halving it, and 
then chop into tolerably thin slices. This 
will give you pieces small enough to 
serve easily. Mix with simple syrup. 

Crushed Blackberries. 

Wash the berries, but do not wash all 
the juice out of them. 

Reduce to a pulp and add such sugar 
as the pulp will readily absorb, then mix 
with simple syrup. 

Crushed Cherries. 

Cherries are firm fruit and washing 
will not hurt them. Wash the fruit and 
remove the seeds, mash the fruit and 
add sugar, letting stand somewhat longer 
than with most fruits. Mix with simple 
syrup. 

Crushed Cranberries. 

Wash 1 pint of cranberries, add about 
24 ounces of water and bring to the 
boiling point, stirring as necessary, cook 
for a few moments and cut off the heat. 
Dissolve 24 ounces of sugar in this mix¬ 
ture, and thin with simple syrup if the 
product is too thick. 

Cranberries may be served in this man¬ 
ner, but it probably improves them to 
strain them, as many people do not 
like the skins. They may be forced 
through an ordinary strainer with a 
little effort. The berries should be well 
cooked. This product makes a novelty 
especially appropriate to the holidays. 

Crushed Grapes. 

Wash 2 pounds of ripe grapes, add 1 
quart of water, and bring slowly to a 
boil, adding more water if the product 
gets too thick. 

Cook the grapes thoroughly, and force 
the pulp through a strainer, taking care 
to leave behind all skins and seeds. Dis¬ 
solve two pounds of sugar in this mix¬ 
ture, and thin with simple syrup if the 
product seems too thick. 


Crushed Orange. 

Orange is naturally pulpy and the main 
trouble lies in getting rid of the interior 
skin. Place the pulp in a dish and add 
such sugar as it will conveniently absorb. 
Mix with simple syrup to suit. Take 
care to remove all seeds. 

Crushed Peaches. 

These are considered by many to be the 
best of all crushed fruits. Peaches which 
have just rounded into ripeness yield 
excellent results. Remove peeling and 
stones, and slice your peaches into a 
porcelain-lined dish. Mash to a coarse 
pulp, add such sugar as the pulp will 
conveniently absorb, and mix with simple 
syrup to suit. With ripe, juicy peaches 
to work on, this product is hard to beat. 

Crushed Pears. 

Some varieties of pear are very lus¬ 
cious and juicy when fully ripe, and have 
an exquisite flavor. The pear, like the 
apple, is more inclined to make a paste 
than a pulp. Remove seeds and cores, 
and rub the fruit into a coarse paste. 
Add such sugar as the juice will absorb. 
Mix with simple syrup to suit. 

Crushed Pineapple. 

This is a standard seller and a prime 
favorite. Remove the outer husk and 
grate the fruit with a kitchen grater. Do 
not grate too close to the pith. The 
fruit makes a perfect pulp for serving 
in this manner. Add such sugar as the 
pulp will absorb. Mix with simple syrup 
to suit. 

Crushed Plums. 

Peel and remove the seeds. Reduce 
to a pulp. This fruit will require more 
sugar than others. Let the pulp absorb 
all the sugar it will. Mix with simple 
syrup to suit. 

Crushed Raspberries. 

Raspberries, both black and red, serve 
well in this manner. Wash the fruit, 



















The National Soda Fountain Guide 


mash to a pulp, and add such sugar as 
the pulp will absorb. 

Mix with simple syrup to suit. 

Crushed Strawberries. 

Another prime favorite. This product 
ranks with the best. 

Take off the' stem and wash the fruit. 
Do not remove the stems from extra 
fine specimens, but leave the stem on 
and lay these aside for decorative pur¬ 
poses. They are very useful for gar¬ 


nishing drinks. Mash the fruit to a 
pulp and add such sugar as the pulp will 
readily absorb. Mix with simple syrup 
to suit. 

While peach, pineapple, and strawberry 
make the best sellers, it is sometimes ad¬ 
visable to offer a fruit that not every 
dispenser is carrying. Novelty counts 
with many, and it always shows that you 
are on the alert. This, in itself, is apt 
to bring custom. 





119 
































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120 






















Part III. The Dispensing End. 

Suggestions to Dispensers — The Sundae — Glaces — The Parfait — The Citrus Fruits, 
Lime, Lemon and Orange — Egg Drinks — Malted Milk Drinks — Clams and 
Oysters — Hot Drinks — Malt and Malt Drinks — The Milk Shake — 

The Double Sundae—Prepared Punches — Carbonated Drinks— 

Oysters in Various Styles — Medicinal Preparations— 

The Mousse—The Layer Parfait—Special Drinks. 


I N DISPENSING drinks at the soda 
fountain, the beginner is wise who 
first devotes his entire attention to turn¬ 
ing out a drink that will please the 
customer. Though you mix the drink 
awkwardly, if you get it right, there will 
be no complaint from the customer. 
Grace and ease of manner may be ac¬ 
quired later. In other words, aim to be 
a good dispenser first, and a sleight of 
hand artist afterwards. 

Some experts scorn to stir or pour a 
drink, depending entirely upon the fine 
stream for mixing purposes. If you 
are able to mix a drink properly with 
the fine stream alone, it is well enough 
to do so, but there is a knack about this 
that is not always easily acquired. A 
dense, heavy syrup is always hard to mix 
with the fine stream. If you are in doubt, 
do not hesitate to pour a drink. Get 
your drinks mixed properly at first, and 
then perfect yourself in the finer points 
Of the business. 

A dispenser’s attitude toward cus¬ 
tomers has much to do with his success. 
Courtesy will carry a man far, and by 
this we mean courtesy with genuine good 
feeling back of it, and not that chilled- 
steel form of politeness often displayed 
toward customers. Do not argue, and do 
not be irritable. Whatever the provoca¬ 
tion, it does not pay. 

Remember that a white coat ought to 
be white, that neatness and cleanliness 
are assets. Avoid serving sloppy drinks; 
do not run the glass over. Remember 
that ladies and children generally prefer 


their drinks sweet. If a drink does not 
suit, it is usually better to start fresh 
rather than try to doctor it up. 

Study your business; it is getting upon 
a higher plane every year. Do not enter¬ 
tain friends at the soda counter; it is 
a poor place for general conversation. 
Try to remember a regular customer’s 
likes and dislikes. Strive to send every 
customer away satisfied, and you will 
never go far wrong. 

1. The Sundae. 

The Sundae is recognized as a leader 
among fountain specialties. Sundaes are 
sometimes called College Ices, and the 
“drink” passes under other names in 
various localities. The sundae started 
out simply enough, consisting of a scoop 
or cone of ice cream, over which a little 
syrup was poured. But variations came 
into being from time to time until now 
the possibilities of the drink are almost 
infinite. Many sorts of sweetmeats and 
confections enter into its composition. 
Among the ingredients utilized we may 
mention crushed fruits, cakes, candies, 
citron, cocoanut, currants, melons, figs, 
preserved ginger, raisins, cantaloupes, 
dates, fresh fruits of all kinds, and many 
sorts of nuts. We might prolong the 
list, but the foregoing will help to give 
some idea of the possibilities involved. 

In serving sundaes, a small glass cup 
is commonly employed. Stemmed glasses 
with flaring bowls are also used, and 


121 








■ 


pann 


Sundaes (A Full Line of Formulas) 


saucers and small round dishes are fre¬ 
quently seen. The “nappy,” a small, 
round dish with a ring handle, makes a 
very good sundae dish. Some sundaes 
cannot conveniently be served in cups. If 
you are doing a large business and are 
pressed for space, you will find saucers 
useful. Saucers pack well. You can 
stand a dozen of them in the space that 
four cups would require, and saucers 
are also easy to wash. But in selecting 
containers, every dispenser should con¬ 
sult his own needs. Do not be afraid to 
be different. An attractive, odd dish 
often proves a good advertisement. 

In ice cream scoops, it is well to have 
both a cone scoop and a round scoop. 
In spoons, you will require something 
small. 

Wafers go well with sundaes, and 
there should be paper napkins on hand. 

Almond Sundae. 

Place a portion of vanilla ice cream 
in a glass and garnish with whole 
almonds. Top with a cube of preserved 
ginger or a cherry. 

Almond Chocolate Sundae. 

Place a portion of vanilla ice cream in 
a glass, pour over it about one ounce of 
chocolate syrup (or a little more if de¬ 
sired) and sprinkle with chopped 
almonds. Both the syrup and the ice 
cream may be varied. 

Banana Sundae. 

Place a portion of vanilla ice cream 
in a glass and garnish with sliced 
banana. You may vary this by pouring 
over it a small quantity of banana syrup 
or of strawberry syrup. 

Whole Banana Sundae. 

This must be served upon a dish. Split 
a banana lengthwise and place over it a 
portion of ice cream. Numerous vari¬ 
ations are possible. You can use any 
kind of ice cream, and add a dash of 


syrup if you like. Some elaborate sun¬ 
daes are served in this fashion. 

Berry Sundaes. 

Serve a portion of ice cream in a cup 
and garnish with fresh berries in season. 
Sometimes you can match the cream and 
the berry. 

Cantaloupe Sundae. 

One of the finest specialties. Should 
be served on a dish. The small canta¬ 
loupes are good for this purpose. Keep 
them chilled and serve half a canta¬ 
loupe with a portion of ice cream inside. 
The possibilities are numerous, and you 
may serve any kind of cream or water 
ice desired. 

All Chocolate Sundae. 

Serve a scoop of chocolate ice cream 
in a cup, pour over it a small quantity of 
heavy chocolate syrup, and top with a 
chocolate drop. Add a chocolate cake on 
the side if you wish. Some girls cannot 
get enough chocolate. This combination 
ought to please them. 

Chop Suey Sundaes. 

As the name indicates, these constitute 
various mixtures. Chopped dates, figs, 
and raisins make a good Chop Suey com¬ 
bination. Place a scoop of ice cream in 
a cup and sprinkle with the chopped 
fruits. Or mix the chopped fruits with 
a heavy syrup and pour over the ice 
cream. 

Chopped fruits are apt to get sticky 
and will work better with the addition of 
syrup. Chopped nuts of all sorts may 
be added to Chop Suey mixtures; also 
sliced pineapple, candied fruits, shredded 
cocoanut, preserved ginger, and almost 
any confection of this sort that you care 
to use. 

Club Sandwich Sundae. 

Place a slice of vanilla ice cream on a 
dish, place over this two sweet wafers. 


122 


















The National Soda Fountain Guide 


and over them a slice of chocolate ice 
cream, giving a perfect sandwich. This 
sandwich is sometimes served on a let¬ 
tuce leaf. Chopped nuts and fruits may 
also be used for filler; likewise sliced 
apple, sliced orange (relieved of its rind) 
and other sliced fruits. Sliced banana 
answers the purpose well, as it may be 
eaten easily with a spoon, a point to be 
kept in mind. If you will have a sand¬ 
wich mold made, you can get very elab¬ 
orate effects. 

Crushed Fruit Sundaes. 

Place a scoop of ice cream in a cup 
and pour over it a liberal portion of 
any crushed fruit at hand. No sundaes 
are more delicious than these. Vanilla 
ice cream is commonly used, but of 
course you may use any cream that you 
wish. Some girls will not have anything 
but chocolate, no matter how inappropri¬ 
ate the combination may be. 

Date Sundae. 

Mix chopped dates with a heavy syrup 
and pour over a scoop of ice cream 
served in a cup. Top with a whole date. 

Easter Sundaes. 

Have a mold made that will turn out 
ice cream in the shape of an egg. These 
make attractive novelties at Easter. 

Fig Sundaes. 

Mix chopped figs with a heavy syrup 
and pour over a scoop of ice cream 
served in a cup. Top with the quarter 
of a fig. 

Filbert Sundae. 

Serve a scoop of vanilla ice cream in 
a cup, pour over it a dash of chocolate 
syrup, and sprinkle with filberts either 
whole or chopped. 

Fruit Sundae. 

Place two slices of banana on a dish 
and across these two pieces of sliced 


pear. Cap the fruit with a scoop of 
vanilla ice cream. 

Various fruits may be used. 

Ginger Sundae. 

Serve a scoop of vanilla ice cream in 
a cup and pour over it a quantity of 
ginger syrup. Top with a cube of pre¬ 
served ginger. 

Grape Juice Sundae. 

Place a rounded scoop of vanilla ice 
cream in a cup. Carve a hollow in the 
ice cream with a spoon and fill with 
grape juice. 

Half-and-Half. 

Take a rounded scoop of vanilla ice 
cream and divide with a knife into two 
portions. Do the same with a rounded 
scoop of chocolate ice cream. Fit a half 
section of chocolate to a half section of 
vanilla and serve in a cup with a little 
chocolate syrup poured over the cream. 

Hickory Nut Sundae. 

Serve a scoop of vanilla ice cream 
in a cup, pour over it a quantity of choc¬ 
olate syrup, and sprinkle with chopped 
hickory nuts. This is the favorite nut 
sundae with many. Possibly the greatest 
favorite of all consists of hickory nuts 
mixed with chopped American walnuts. 

“Hot” Sundaes. 

Hot ice cream is sometimes spoken of 
in jest, but you can serve a very excel¬ 
lent sundae by pouring a quantity of rich 
hot chocolate syrup over a portion of ice 
cream, either chocolate or vanilla. Hot 
coffee syrup may be served in the same 
manner. 

Maple Sundae. 

Serve a scoop of vanilla ice cream in 
a cup or glass and pour over it a liberal 
quantity of maple syrup. Top, if de¬ 
sired, with a small piece of maple sugar. 
















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124 





















The National Soda Fountain Guide 


Melon Sundae. 

Serve a square of ripe watermelon in 
a dish and crown it with a rounded scoop 
of vanilla ice cream. 

Nougat Sundae. 

Place a cone of vanilla ice cream in 
a cup or glass, pour over it a quantity of 
strawberry syrup, and sprinkle with 
mixed chopped almonds and pistachio 
nuts. 

Nut Sundaes. 

Place the portion of ice cream to be 
served in a cup or glass, pour over it any 
syrup desired, and sprinkle with whole or 
chopped nuts of any sort. In working 
with whole nut meats, some of them will 
get broken. Save these broken meats ta 
be chopped, or for use in mixtures. By 
watching loose ends in this way much 
waste in materials may be avoided. 

Nut Salad Sundae. 

Mix crushed strawberries and crushed 
pineapples in equal proportions, stir in a 
few whole cherries and a little shredded 
cocoanut. To a pint of this mixture add 
half a pound of mixed nuts. If the mix¬ 
ture is too heavy to work easily, add a 
little simple syrup. Serve poured over 
the usual portion of ice cream. 

Orange Sundae. 

Place a slice of orange on a dish, re¬ 
moving the outer skin. Crown this with 
a rounded scoop of vanilla ice cream and 
pour a quantity of orange syrup over the 
whole. Top with a *cherry. 

Peach Sundae. 

Surround a cone of vanilla ice cream 
with sliced peaches, and pour peach syrup 
over the whole. 

Peanut Sundae. 

Place a cone of vanilla ice cream in 
a cup or glass, pour over it either choco¬ 
late or coffee syrup, and sprinkle with 
fresh roasted peanuts, either whole or 
chopped. Top with an olive. 


Pear Sundae. 

Juicy pears work up well and can be 
handled easily with a sundae spoon. 
Place two slices of pear on a dish and 
two more slices across these transversely. 
Cap the fruit with a cone of vanilla ice 
cream and pour pear or strawberry syrup 
over the whole. 

Pineapple Sundae. 

Pineapple had better be sliced and then 
cut into small pieces, as it is not so 
easy to handle with a spoon. Lay a 
foundation with these small pieces and 
cap with a cone of vanilla ice cream, 
pouring pineapple syrup over the whole. 

Pistachio Sundae. 

Serve a cone of vanilla ice cream in 
a cup or glass, pour over it a quantity of 
chocolate syrup, and sprinkle with either 
the whole or chopped pistachio nuts. The 
syrup may be omitted if desired. 

Sandwich Sundaes. 

By using brick ice cream of several 
kinds these novelties may be made up 
quickly, and with numerous variations. 
Take a slice of strawberry ice cream, a 
slice of vanilla, and top with another 
slice of strawberry and you have a neat 
ice cream sandwich. Or the middle section 
may be composed of wafers, sliced apple, 
sliced banana, sliced pear, shredded cocoa- 
nut in a thin layer, and so on. Ice cream 
sandwiches should be made up neatly, 
and the use of molds will greatly enlarge 
the possibilities. With molds, you can 
serve ice cream in combination with 
various water ices. 

Serve a cone of vanilla ice cream in a 
cup or glass, and dress with walnut 
halves, or with chopped walnuts as de¬ 
sired. 

2. Glaces. 

Glaces are popular in some sections 
and we offer a few formulas for the 
same. Glaces are served in cups or small 
glasses and with a small spoon. The 













The Citrus Fruits—the Lemon, the Lime, the Orange 


foundation is shaved ice, and lemon juice 
is usually added. Glaces are almost' in¬ 
variably associated with fruit products. 

Crushed Fruit Glace. 

Nearly fill a small glass or cup with 
shaved ice, add about an ounce and a 
half of any crushed fruit desired, the 
juice of half a lemon, mix, and serve. 

Grape Glace. 

Nearly fill a cup with shaved ice, 
sprinkle with powdered sugar, add two 
ounces of grape juice, the juice of half 
a lemon, mix, and serve. If the drink 
isn’t quite sweet enough, add a dash of 
simple syrup. 

Pineapple Glace. 

Nearly fill a cup with shaved ice, add 
two ounces of pineapple syrup, the juice 
of half a lemon, and mix. Decorate with 
a slice of fresh pineapple. 

Strawberry Glace. 

Nearly fill a cup with shaved ice, add 
two ounces of strawberry syrup, the juice 
of half a lemon, and mix. Decorate with 
fresh berries. 

Finished Glaces. 

These are prepared ready to serve. 
Beat the whites of six eggs with one- 
half pound of powdered sugar, to this 
add 1 pint of any fresh fruit juice de¬ 
sired, and 1 pint of simple syrup. If you 
are using prepared fruit juice, better 
make a syrup of it in the usual way by 
heating with sugar, and if you get a 
heavy syrup, add to the glace mixture 
1 pint- of water. Serve from a pitcher 
or bowl, first nearly filling a cup with 
shaved ice, and then pouring the glace 
over the ice. A dash of lemon juice 
may be added if desired. 

The following will give a very fine 
product: Beat the whites of six eggs 
with one-half pound of powdered sugar, 
add 1 pint grape juice, and 1 pint of 
simple syrup, not too heavy. 


3. The Parfait. 

The Parfait is a sort of first cousin 
to the sundae. 

In this “drink,” ice cream is used as 
a basis, as in the sundae; the syrup, how¬ 
ever, being mixed with the ice cream 
instead of poured over it. A little 
whipped cream is usually added and nuts 
and crushed fruits are also utilized. For 
serving, use a stemmed glass or a small, 
narrow glass. 

Chocolate Parfait. 

Use a scoop of chocolate ice cream 
and enough whipped cream to soften the 
same, but do not serve too soft a mix¬ 
ture. Mix the whipped cream with the 
ice cream and transfer to the serving 
glass. 

Top with whipped cream. 

Coffee Parfait. 

Use vanilla or unflavored ice cream 
and mix with coffee syrup, taking care 
not to mix in too much syrup. Top with 
whipped cream. 

Crushed Fruit Parfait. 

Crushed fruit may be served in this 
manner mixed with ice cream. Vanilla 
ice cream makes a very good base, mixed 
with crushed strawberry, peach or pine¬ 
apple. Top with a fresh berry or a 
cherry. Chopped nuts may be mixed with 
ice cream in the same manner. 

4. The Citrus Fruits and Drinks 
Prepared Therefrom. 

The three leading citrus fruits, the 
lemon, the lime, and the orange, form an 
invaluable trio at the soda fountain. 

The citrus fruits are used as bases 
for many drinks, form a part of in¬ 
numerable compounds, and are also used 
for garnishing purposes. 

Lemonades. 

There are few drinks more popular 
than the various lemonades, and as thirst 
















The National Soda Fountain Guide 


quenchers they are hard to surpass. It 
will pay any dispenser to push these 
drinks. 

Apollinaris Lemonade. 

Squeeze the juice of one lemon into 
a tall soda tumbler, add about half a 
tablespoonful of powdered sugar, and fill 
the glass with apollinaris water. Dis¬ 
solve the sugar by stirring, or you can 
shake it up in a shaker, but the former 
is probably the better method in this 
case. Garnish the drink with sliced 
lemon, red cherries, or other decorative 
fruit. If lemons are running large and 
juicy, half a lemon will sometimes suf¬ 
fice. It depends largely on the size of 
the lemon, and the size of the glass, 
but do not skimp. 

Cherry Lemonade. 

Squeeze the juice of one lemon into a 
soda tumbler, add about an ounce and a 
half of cherry syrup, and fill the glass 
with plain soda. 

Shaved ice may be used if desired. 
Garnish with fruit, cherries if con¬ 
venient. 

Egg Lemonade. 

Make a plain or seltzer lemonade, add 
an egg to the mixture, some shaved ice, 
shake well, strain and serve. 

Finished Lemonade. 

There is no better drink than plain, 
old-fashioned lemonade, made up in 
quantity. Directions are hard to give, 
as lemons vary in size and juiciness. 
But everybody knows how to make it; 
squeeze your lemons, add your water, 
and sweeten to taste. Let the drink 
stand for an hour before serving; lemon¬ 
ade is like soup, and needs to stand and 
blend. 

Hot Lemonade. 

Take a clean lemon and rub a piece 
of cube sugar over it slightly to extract 
a little oil. Place this cube of sugar in 
a cup, squeeze the lemon, and fill the cup 


with hot water. Add a little more sugai 
if desired. This will give you a strong 
hot lemonade, and one that not every dis¬ 
penser knows how to prepare. Do not 
extract too much oil; just a trace is what 
you require. This method may be varied 
by twisting a piece of lemon peel over 
the finished drink. 

Phosphate Lemonade. 

Make a seltzer lemonade and add a 
dash of acid phosphate. 

Pineapple Lemonade. 

Squeeze the juice of one lemon into a 
soda tumbler, add about one ounce and a 

half of pineapple syrup, shaved ice, and 
fill the glass with soda. Garnish with 
sliced pineapple. 

Plain Lemonade. 

Squeeze the juice of one lemon into 
a glass, add a little shaved ice, fill the 
glass with pure water, and sweeten to 
taste. Garnish with fruit. 

Seltzer Lemonade. 

Squeeze the juice of one lemon into a 
glass, fill with seltzer or plain soda, and 
sweeten to taste. Garnish with fruit. 

Seltzer and Lemon. 

Useful as a bracer. Using a mineral 
glass, the juice of half a lemon will suf r 
fice. Fill the glass with seltzer or plain 
soda, using shaved ice if desired. No 
sweetening. 

5. The Lime. 

The lime is steadily making its way 
and is becoming more popular every 
year. It is especially useful for giving 
a new twist to old-fashioned drinks. 

You may give a pleasing twist to any 
lemonade by adding the juice of half a 
lime to its other ingredients. 

Limeade. 

An 8-ounce glass is probably large 
enough for this drink. The lime is much 























What Do You Know About Biochemistry? 

By W. S. ENSIGN, Phys. Ch., of Battle Creek, Mich. 

VERY druggist, and especially every druggist who has taken a laboratory course in 
chemistry, will find much that is interesting in Biochemistry—the chemistry of life. 
Going back to first principles, the theory of Biochemistry contemplates the balancing 
of those natural inorganic constituents of the economy to conform to the normal 
standard of vigorous manhood. 

Biochemistry originated with Grauvogel, was reduced to a rational system of medicine by 
Schuessler, and became a more or less exact science through physiological and clinical investiga¬ 
tions by some of the greatest intellects of the medical world. Biochemistry recognizes that 
bodily impairment is due to deviation from the normal percentage of its elemental constituency, 
and its mission is the provision of a remedial agent in acceptable form, whose chemical compo¬ 
sition will supply the deficiency and so correct the abnormal tendency. 

Investigation has proven that the human body weighing 148 pounds will approximate an 
aggregate of 3 drachms of Fluorine, 3 drachms of Iron, 6 drachms of Magnesium, 2 ounces 
each of Sodium and Chlorine, 4 ounces of Sulphur, 5 ounces of Potassium, 24 ounces of 
Phosphorous, 40 ounces of Lime, 68 ounces of Nitrogen, 224 ounces of Hydrogen, 496 ounces 
of Carbon and 192 ounces of Oxygen, besides inappreciable amounts of Ammonium, Lithium, 
Iodine, Manganese, Copper, Lead and Silica. All of these elements are component factors of 
the human organism. Each performs a definite part in the production of heat, life and action 
and all bear an important relation to each other in the maintenance of bodily health. 

The source of the elemental constituents above enumerated is too well-known to every 
druggist to dwell upon that phase of the subject here, but it is important to remember that 
their presence in the human body occurs in a constant and definite ratio to the whole. Just 
as it takes two volumes of univalent Hydrogen to combine with one volume of divalent 
Oxygen to make a molecule of water, so Biochemistry construes it essential that the proper 
proportion of the elements that go to make health be maintained in the various quantities 
demanded by nature, else impairment and disease will result. Each element performs an 
essential service in the human mechanism, without which, be it ever so insignificant, the entire 
human machine becomes demoralized. Biochemistry rests upon the substantial basis of 
material and demonstrated physical and chemical fact. 

Next to consideration of the remedial agents necessary for the accomplishment of a 
healthy habit of body, their mode of administration for assimilation is all-important, and 
th ; s function has been most acceptably performed in this country at the chemical laboratories 
of the Ensign Remedies Company at Battle Creek, Michigan. 

It is not only necessary to recognize what the body needs but also to know the exact form 
in which the remedy indicated is most readily assimilated. Therein lies the immense success 
that Biochemistry, as represented in the Ensign remedies, has enjoyed. These remedies, 
numbering some two thousand or more, present the inorganic elements as nature uses them, 
combined as nature combines them when certain work is to be done. Iron, for instance, is 
given in minute quantities, shorn entirely of its metallic astringency, absolutely potent, 
palatable and rendered instantly assimilable. 

Minimum dosage, repeated if necessary, is the rule in administering the Ensign remedies, 
but they represent the concrete demand of nature and go right to the marrow of the affection 
instead of beating around the bush in useless experimentation. If the laws of chemistry and 
physics are immutable, and we are taught that they are, Biochemistry represents the nearest 
approach to really rational treatment of disease and diseased conditions. 

Ensign remedies are largely used and prescribed by the better class of physicians and they 
are stocked by most of the larger drug stores. If you are not familiar with them you ought to 
write to the Ensign Remedies Company, Battle Creek, Mich., for their interesting literature 
and booklet on the subject. 


128 

















The National Soda Fountain Guide 


smaller than the lemon, and one lime 
will not make so long a drink as one 
lemon. 

Squeeze the juice of one lime into a 
glass, fill with plain soda, and sweeten 
to taste. 

Seltzer and Lime. 

Proceed as in the preceding formula, 
omitting the sweetening, as this drink 
is intended to be sour. 

Lime with Fruit Syrups. 

Lemon, pineapple, raspberry, and 
strawberry syrups go well with lime. 
Serve the soda in the usual way, adding 
the juice of half a lime to the finished 
drink. 

Lime with Egg. 

Make a limeade in the usual manner, 
employing, however, a large soda glass. 
Add shaved ice, an egg. and shake thor¬ 
oughly, strain and serve. 

6. The Orange. 

The orange lacks the “tang" of the 
lemon and the lime, but is very useful 
just the same. It makes a delightful 
syrup and forms a splendid base for egg 
phosphates. It enters into many com¬ 
pounds and is also useful for garnishing 
drinks. Served with a dash of phos¬ 
phate, it is very refreshing. 

Orangeade. 

This makes up better in quantity than 
by the glass, and a bowl from time to 
time alternates well with lemonade. 
Squeeze your oranges, add your water, 
and sweeten to taste. Absolute quanti¬ 
ties are hard to specify, as some oranges 
are juicy and others are not. 

Add the juice of several lemons, and 
decorate with sliced lemon and orange, 
or any small fruits. 

Orange and Chocolate. 

Draw one ounce of orange syrup, one 
ounce of chocolate syrup, add a scoop of 
ice cream, and fill the glass with plain 
soda. 


Orange and Grape. 

Draw one ounce of orange syrup, add 
one ounce of grape juice, some shaved 
ice, and fill glass with plain soda. This 
makes a long, cold drink. If not sweet 
enough, add a little more orange syrup. 

Orange and Pineapple. 

Draw one ounce of orange syrup, one 
ounce of pineapple syrup, add a dash of 
acid phosphate, some shaved ice, and fill 
the glass with plain soda. 

Orange^ Frappe. 

Fill a glass nearly full of shaved ice. 
into this squeeze the juice of half an 
orange, add two teaspoonfuls of powdered 
sugar and enough plain soda to fill the 
glass. Shake thoroughly, strain, and add 
enough plain soda to serve a full glass. 
If the drink is not sweet enough, add a 
little more sugar. 

The Shaddock or Grapefruit. 

Another member of the citrus group 
which is becoming popular. 

Kept on ice and served in cold halves, 
it is delightful. Many combinations are 
possible. May be served with a dash of 
cherry, strawbern', or pineapple syrup, 
or with a scoop of ice cream placed in 
the center. When served with sugar, let 
the fruit stand a few moments before 
serving. Served with syrups, contrasting 
colors add to the appearance of the prod¬ 
uct. This fruit is delightful served with 
grape juice. 

7. Egg Drinks. 

Egg drinks are popular with many be¬ 
cause they afford a certain amount of 
sustenance as well as quenching thirst. 
As regards eggs, communities differ. In 
some sections, white eggs have the call; 
in others, brown eggs are preferred. 
Aside from this, all eggs should be clean. 
It is a mistake to argue that it makes 
no difference about the exterior. Permit 














I 

Egg Drinks (A Full Line of Formulas) 


none but clean eggs on your counter. 
Large eggs, of course, are preferable to 
small. 

In mixing an egg drink, the egg should 
always be broken in full sight of the 
customer. Eggs are more or less under 
suspicion nowadays at the best, and if 
you turn your back on a customer while 
breaking an egg, unpleasant thoughts 
may be aroused. 

Break the egg with a quick, sharp 
blow, and you will have no clinging frag¬ 
ments of shell. If you hesitate, you are 
more apt to make a ragged break. It 
requires a little practice to break an egg 
neatly, but the knack is easily acquired. 
Egg drinks should be mixed with a rea¬ 
sonable amount of care, and not merely 
thrown together. When shaking an egg 
drink, the operation should be performed 
in a thorough manner. 

Egg Phosphate. 

This being undoubtedly the leading egg 
drink, we will treat it in a class by itself 
and give a number of formulas for the 
same. 

1. Egg Phosphate. 

Prepare and keep on hand at the foun¬ 
tain an “egg phosphate solution,” con¬ 
sisting of 6 ounces New England rum, 
6 ounces sherry wine, and 3 ounces 
dilute acid phosphate solution. Make 
up in small quantities, unless you are 
selling a great many egg phosphates. 

In mixing the drink, draw one ounce 
of either lemon or orange syrup in a 
soda glass, add one egg, a liberal ounce 
of the egg phosphate solution, some 
shaved ice, and shake thoroughly. Strain 
into a separate tumbler, nearly fill the 
glass with plain soda and then turn on 
the fine stream. Top with grated nut¬ 
meg. Egg phosphates are not generally 
drawn flat, and the fine stream is usually 
employed freely in finishing this drink. 

2. Egg Phosphate. 

Draw one ounce of lemon syrup, one 
ounce of pineapple syrup, add one egg, 


several dashes of acid phosphate, some 
shaved ice, and shake thoroughly. Strain 
and fill the glass with plain soda. Top 
with powdered cinnamon. Some dis¬ 
pensers prefer to add the plain soda be¬ 
fore straining, turning on the fine stream 
to finish the drink. 

Always add nutmeg or cinnamon as the 
finishing touch, and not before the drink 
is shaken. 

3. Egg Phosphate. 

Draw one ounce of lemon syrup, one 
ounce of orange syrup, add one egg, sev¬ 
eral dashes of acid phosphate, some 
shaved ice, and shake thoroughly. 
Squeeze in the juice of half a lime, 
strain, and fill glass with plain soda. 
Top with grated nutmeg. 

In making an egg phosphate, a great 
number of combinations are possible, 
and there is a field here for the expert 
who wishes to experiment. 

Egg Chocolate. 

Draw two ounces of chocolate syrup, 
add cream liberally, one egg, shaved ice, 
and shake. Strain and fill glass with 
plain soda. This drink is varied by 
using only the white of the egg; also by 
using only the yolk. 

Egg Coffee. 

Draw two ounces of coffee syrup, add 
a liberal quantity of cream, one egg, 
some shaved ice, and shake. Strain and 
fill glass with plain soda. Plenty of 
cream improves this drink; some experts 
add several ounces. 

Egg with Cream. 

Use one ounce of simple syrup, eight 
ounces of cream, one egg, and some 
shaved ice. Shake, strain into a clean 
tumbler and fill with plain soda, using 
fine stream freely. If not sweet enough, 
use more simple syrup, or the drink may 
be sweetened with powdered sugar. 


130 











The National Soda Fountain Guide 


Egg with Milk. 

Proceed as in the foregoing formula, 
using milk instead of cream. 

Egg with Malted Milk. 

Place one tablespoonful of malted milk 
in a shaker and add several ounces of 
plain soda. Add one ounce simple syrup, 
one egg, a little shaved ice, shake and 
strain into a soda tumbler. Fill glass 
with plain soda. A little cream may be 
added, if desired. 

Egg Lemonade. 

An egg may be added to lemonade or 
orangeade. Shake, strain, and serve in 
the usual manner. 

Golden Fizz. 

Draw two ounces lemon syrup, add 
two ounces grape juice, yolk of one egg, 
some shaved ice, and shake. Strain and 
fill glass with plain soda. The grape 
juice may be omitted if desired. 

Silver Fizz. 

Proceed as in the foregoing formula, 
using the white of one egg instead of 
the yolk. The grape juice may be 
omitted if desired. 

Egg Sour. 

Powdered sugar, one heaping tea¬ 
spoonful, juice of one lemon or one lime, 
add one egg, some shaved ice, and shake. 
Strain and fill tumbler with plain soda. 

Egg Peach. 

Two ounces peach syrup, two ounces 
cream, add one egg, some shaved ice, 
and shake. Strain and fill glass with 
plain soda, using fine stream freely. This 
makes a rich drink. 

Egg Pineapple. 

Two ounces pineapple syrup, add one 
egg, juice of half a lemon, some shaved 
ice, and shake. Strain and serve as a 
long drink. 

Egg Vanilla. 

Two ounces vanilla syrup, two ounces 
cream, add one egg, some shaved ice, 


and shake. Strain and fill glass with 
plain soda, using fine stream freely. 
With vanilla, coffee, and chocolate, 
plenty of cream should be served and not 
so much soda as in sour drinks. 

8. Malted Milk. 

Malted milk is rapidly making a place 
for itself at the soda fountain and the 
indications are that it will become more 
popular every year. Malted milk drinks 
belong to that class which afford nour¬ 
ishment as well as refreshment, and 
there are quite a number of people who 
prefer such drinks. 

Malted Milk, Plain. 

A tablespoonful of malted milk to an 
8-ounce glass makes a very good drink, 
although some people prefer more, and 
some less. The malted milk may be dis¬ 
solved in plain water or in carbonated 
water, either hy stirring or by agitation. 
Plain cream or ice cream may be added 
if desired. 

Coffee and Malted Milk. 

This makes a good combination and is 
popular. Use about an ounce and a 
half to two ounces of coffee syrup, a 
tablespoonful of malted milk, and a little 
cream. Shake up together with the car¬ 
bonated water and strain; or draw the 
syrup, add the cream, dissolve the malted 
milk in some carbonated water, and mix. 
Top with whipped cream. 

Chocolate and Malted Milk. 

Another popular seller. Proceed as 
in the foregoing formula, using choco¬ 
late syrup. 

Egg and Malted Milk. 

An egg may be added to a malted milk 
drink, in which case, of course, the drink 
will need to be shaken and strained. 

Vanilla and Malted Milk. 

Use a scant two ounces of vanilla 
syrup, half an ounce of cream, one table- 
















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* 1 1 * * H >{< l%> MB ^ ^ BHM >£• *J< 

The Modern Method of Selling Wall Paper. 


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By L. O. BENNER. 



F everybody was possessed of the aesthetic taste that enables 
one to harmonize color combinations, and could assert with 
the authority and judgment of a connoisseur what constitutes 
art in its highest conception of beauty and design, wall-paper 
sales might be reduced to the mere simplicity of routine. 

Tastes differ, and the feminine taste particularly is prone to vacilla¬ 
tion—at least in the selection of wall-paper combinations. 

Art is what educational discernment interprets it to be. The edu¬ 
cated American inclines to quiet and dignified combinations, and the 
American negro doesn’t consider art art in any of its phases unless it 
is a flash of loud colors. The Spaniard and the Italian indulge a decided 
preference for brilliant reds, while other nationalities favor widely different preferences, all of 
which may be said to be born of environment and intellectual training—or the lack of it. 

“There’s no accounting for tastes,” as the saying goes, and it’s a dangerous proceeding for 
the wall-paper dealer to force his judgment or his preference, in the matter of wall-paper, upon 
a prospective customer. To do this often offends. And yet, under the old order of things, the 
bigger the stock carried and the greater the desire of the dealer to please his customer the more 
confusing and the less chance the dealer has of concluding a sale without a great waste of 
time and attention. 



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The Lansing 
“Triumph Fixture” 


Saves time, money and labor for the dealer. 
Satisfies the customer, who makes comparisons 
and studies combinations leisurely. Get one. 

MADE ONLY BY 

Gier & Dail Mfg. Co. Lansing, Mich. 


Wall Paper is profitable stock when a customer’s selection doesn’t consume a time equiva¬ 
lent of the profit that accrues from his purchase, and it doesn’t when the dealer displays his 
wall-paper on a “Lansing Triumph Wall-Paper Fixture.” This most modern of all devices for 
the display of wall paper occupies only twenty-five inches of floor space. It accommodates over 
two hundred patterns and shows either single or double widths in side wall, border and ceiling 
combinations. It sells old stock as well as new, and, best of all, the customer can study 
combinations and colors and color effects 
and come to a leisurely conclusion with¬ 
out attention, interference or loss of time 
on the part of the dealer. 


“The Lansing Triumph Wall-Paper Fixture” 
embodies the logic of good salesmanship in prac¬ 
tical form, and it not only disposes of wall-paper 
troubles for all time, but it is also a big booster 
of wall-paper sales. The druggist who sells wall 
paper .will find it a most valuable acquisition to 
his business—one, indeed, that money would not 
separate him from after he has used it a month. 


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132 




























The National Soda Fountain Guide 


spoonful of malted milk. Mix in the 
usual way. 

Chocolate, Vanilla, and Malted Milk. 

This is a good combination and makes 
a popular seller. Draw one ounce va¬ 
nilla syrup, one ounce chocolate syrup, 
add one ounce of cream, a tablespoonful 
of malted milk, and mix in the usual way. 

9. Clams and Oysters. 

Clams and oysters offer attractive pos¬ 
sibilities to those dispensers who are in 
a position to secure them easily. These 
popular bivalves are delicious served in 
coctail form. They may also be served 
on the half shell. Fresh crab meat 
served in cocktail form is another de¬ 
lightful specialty. 

Cocktail Sauce. 

Mix four tablespoonfuls tomato ketch¬ 
up, one teaspoonful Worcestershire 
sauce, a dash of tabasco sauce, and 
a heaping teaspoonful of finely grated 
horseradish, pepper and salt to taste. 
Some like it with a little sugar added. 
This makes the proper quantity to serve 
with six oysters. 

Clam Cocktail. 

Serve in a regular cocktail glass or 
small stemmed tumbler. Chill your 
clams, which should not be too large. 
Place six in bottom of glass and cover 
with cocktail sauce, but do not mix. Gar¬ 
nish with lemon. Clams and oysters 
should be served free from grit or shell, 
but do not wash to such an extent as 
to spoil the flavor. 

Crabmeat Cocktail. 

Use fresh flake meat, about enough to 
half fill a cocktail glass. Cover with 
cocktail sauce, but do not stir. A de¬ 
lightful specialty. The crabmeat, of 
course, should be kept on ice. 

Oyster Cocktail. 

One of the finest of fountain novel¬ 
ties. Use small or medium-sized oysters, 


free from grit, but do not wash out all 
the delicate juice. 

Cover with cocktail sauce. Six oysters 
make a cocktail, but you may use more if 
desired. Serve with a section of lemon. 

Oil the Half Shell. 

Place a quantity of crushed ice in the 
center of a plate and arrange the clams 
or oysters around it in a'circle on the 
half shell. In opening, see that the oys¬ 
ter or clam is separated from the shell 
so that it may be removed easily. Have 
horseradish and tabasco on the counter. 
Serve with section of fresh lemon. Small 
oyster forks should be served with all 
these sea-food specialties. Wafers or 
salted crackers should also be on the 
counter. Oysters and clams should be 
thoroughly chilled before serving. 

10. Hot Drinks. 

Hot soda is something of a luxury and 
should be handled as such, that is, with 
a reasonable amount of care. People 
will often drink cold soda served in a 
careless manner because they are thirsty, 
and almost anything that is cold will 
fill the bill. But hot soda should be 
served daintily and carefully, as other¬ 
wise it will seldom be a success. 

In the first place, the drink should be 
hot. A lukewarm drink is not palatable, 
as a rule, and will actually upset some 
stomachs. Better get the drink too hot 
and let it cool than to serve it merely 
warm. The accessories should be neat 
and tasteful. There should be paper 
napkins on hand; linen napkins, if you 
prefer. There should be plenty of con¬ 
diments on the counter. Wafers and 
crackers also go well with hot drinks. 

Many of your hot drinks, beef, clam, 
asparagus bouillon, chicken broth, and 
the like, are bought already prepared 
and all you have to do is to add hot 
water and serve. The point here is to 
buy high-grade goods. If you do this, 
the rest is easy. Of course, in these pre- 

















Hot Drinks (A Full Line of Formulas) 


pared goods, each manufacturer gives di¬ 
rections for the proper quantities, which 
vary with the strength of the goods. In 
giving formulas for such drinks, we can 
only approximate the amount of extract 
required. 

Asparagus Bouillon. 

Buy a good article of asparagus bouil¬ 
lon. From half an ounce to one ounce 
of bouillon is used, with hot water to 
fill the mug. The amount of extract or 
bouillon required depends somewhat on 
the size of the mug. In serving hot 
drinks, it is not wise to furnish too long 
a drink. Mugs and cups run from six 
to eight ounces in capacity. The seven 
ounce mug is a popular size. 

Hot Beef Tea. 

With some beef extracts only one tea¬ 
spoonful is required to a mug; the quan¬ 
tity runs from one dram to half an ounce. 
The taste of the customer must also be 
consulted, as some do not like a strong 
tea. 

Fill the mug with hot water and sea¬ 
son to taste. Some like celery salt, and 
some like a few drops of Worcestershire 
sauce. 

Beef and Tomato Bouillon. 

Use equal quantities of beef bouillon 
and tomato bouillon, add hot water to fill 
the mug. Season to taste. This makes 
a delightful drink. Beef may be also 
served with chicken and other bouillons. 

Hot Celery Soup. 

Buy a good article of celery soup. 
This is usually served about an ounce 
and a half or two ounces to the cup, with 
sufficient hot water added to fill the cup. 
The cup should be warmed with hot 
water previous to serving the drink, and 
the water used in serving should be boil¬ 
ing hot. A mixture of two ounces of 
cold soup is apt to produce a flat drink 
unless the water added be boiling. Sea¬ 
son with celery salt. 


Celery and Beef. 

A fine way to serve this is to bruise 
some small pieces of fresh celery stalk 
and place in the mug while mixing a 
mug of beef tea. Use boiling water, al¬ 
low the drink to stand a moment, and 
then pour it into a fresh mug, leaving 
the bruised stalks in the first mug. Sea¬ 
son with celery salt. 

Hot Chicken Bouillon. 

Buy a good article of chicken bouillon. 
This is usually served about two ounces 
to the cup, with sufficient hot water 
added to fill the cup. Warm the cup and 
use boiling water. A little cream may 
be added if desired. ' Season to taste. 

Hot Clam Bouillon. 

This is one of the most popular of hot 
drinks and is acceptable to the most deli¬ 
cate stomach. From one ounce to an 
ounce and a half of clam bouillon is the 
usual quantity. Fill the mug with hot 
water. 

Season to taste. A little butter is often 
added to this drink, and cream may also 
be added. A dash of lemon or lime juice 
goes well with clam, but should not be 
used when cream is a part of the drink. 

Clam and Milk. 

Use about an ounce and a half of clam 
bouillon and fill the mug with hot milk. 
Season to taste. 

Clam and Tomato. 

About an ounce each of clam and tomato 
bouillons, fill the mug with hot water and 
season to suit. Clam may also be served 
with beef. 

Hot Egg Drinks. 

An egg may be added to many hot 
drinks and mixed by stirring or by agi¬ 
tation in a shaker. The process of mix¬ 
ing must be quick, or the water will be¬ 
come too cold to furnish a palatable 
drink. Use boiling water, and if the 
shaker is employed, let the process be 
rapid. 




134 


















The National Soda Fountain Guide 


Egg and Beef. 

Place the usual quantity of beef ex¬ 
tract in a mug, break in an egg, and 
stir rapidly as the hot water is added. 
Strain and add hot water to fill the mug. 
Season to suit. 

Hot Egg Chocolate. 

Draw the usual quantity of chocolate 
syrup, break in an egg, add some cream, 
and stir rapidly while adding hot water. 
Strain and serve. 

Hot Egg Coffee. 

Draw the usual quantity of coffee 
syrup, break in an egg, add some cream, 
and stir rapidly while adding hot water. 
Strain and serve. Top with whipped 
cream. 

Hot Egg Ginger. 

Use about an ouhce and a half of gin¬ 
ger syrup, break in an egg, and stir rap¬ 
idly while adding hot water. Strain and 
serve. Add a few drops of ginger ex¬ 
tract while stirring, if you wish a strong 
flavor. 

Hot Egg Lemonade. 

Draw one ounce of lemon syrup, 
squeeze the juice of one lemon into the 
glass, and if you want a sweet drink, 
add a little powdered sugar. Break in 
an egg and shake thoroughly in a shaker, 
strain, and add boiling water to fill the 
mug, stirring rapidly. Top with grated 
nutmeg. 

Hot Egg Malted Milk. 

One ounce of vanilla syrup, one egg, 
one ounce cream, one tablespoonful 
malted milk. Stir rapidly as hot water 
is added, strain and serve. 

Top with whipped cream. Shake the 
mixture if you prefer this to stirring; 
all this class of drinks may be shaken 
if that method is preferred to stirring. 

Hot Egg Milk. 

One ounce vanilla syrup, one egg, add 
hot milk to fill mug. Stir rapidly as hot 
milk is added, strain, and serve. 


Hot Egg Phosphate. 

About an ounce and a half of lemon or 
orange syrup, add one egg, a dash of 
phosphate, and stir rapidly while adding 
hot water. Strain and serve. Top with 
nutmeg. 

Note. With hot egg drinks, one of the 
main points is to get your egg well beaten 
up with other ingredients before adding 
hot water. Some experts prefer to do 
this by stirring, others by agitation. Any¬ 
thing smaller than an 8-ounce glass or 
mug is probably too small for serving 
hot egg drinks. Some of the ingredients 
must be mixed cold and if you use a 
very small mug you will not be able to 
get enough hot water to^ overcome this. 
The result is a lukewarm drink, which 
must be guarded against. 

Hot Lemonade. 

Take a clean lemon and rub a piece 
of loaf sugar over the skin to extract a 
little oil. Do not extract too much oil: 
just a trace is what you want. Place 
this piece of sugar, impregnated with 
oil, in the mug, squeeze the lemon, and 
fill the mug with hot water. Have the 
water very hot. If the drink is not sweet 
enough, add a little powdered sugar. 

This formula may be varied by mak¬ 
ing an ordinary lemonade, using boiling 
water instead of cold, and twisting a bit 
of lemon peel over the finished drink to 
express a few drops of oil. 

Hot Limeade. 

Juice of one lime, hot water to fill 
mug. Sweeten to taste. A small mug is 
best for serving this drink. 

Hot Malted Milk. 

This is a delightful drink and one that 
affords nourishment as well as refresh¬ 
ment. From one to two tablespoonfuls 
of malted milk may be used to a mug, 
and some experts use even more. It is 
well to be liberal with it. Fill the mug 


135 

















AN 

ORIGINAL-GENUINE 
Malted Milk of Quality 

HORLICK’S 


Write for formula booK 
of delicious malted 
milK drinks. 


HORLICK’S MALTED MILK GO., 

RACINE, WISCONSIN. 


THE FIRST THOUGHT 
of the successful proprietor 

is to satisfy his 
patrons. Therefore 

THE SUCCESSFUL 

FOUNTAIN 


U«(# 

Prepared b, Dissolving in waterCWH 

N 0COOKING OR MILK REQUIRE 

PRICE. SO CENTS 
*OLE MANUFACTURERS ~ 

Click s malted MiL'cC 0 ' 

0 * C . T **CINE. WIS-. U. s. 

*•- T Britain, slough bucks. 


has for 
its foundation 

QUALITY DRINKS. 



MALTED M I LK 


r\Livi\ 


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J. S. LOVERING WHARTON, Mfr. 

3153 North 17th Street, Philadelphia, Pa. 



•\rr\r T would not consider conducting your 
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Why not an "AMERICAN LENS" ELECTRIC 
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Sales Offices in All Large Cities. 


136 



































The National Soda Fountain Guide 


with hot water and season as desired. 
Both salt and sugar are used. Serve 
with wafers or crackers. 

Hot Malted Milk Clam. 

One tablespoonful jnalted milk, one 
ounce clam bouillon. Fill mug with hot 
water and season to suit. 

Hot Malted Milk Chocolate. 

Use a chocolate syrup suitable for hot 
drinks. Draw the usual quantity of 
syrup and add a tablespoonful of malted 
milk. Fill the mug with hot water and 
top with whipped cream. Or fill the 
mug with hot milk, which affords a richer 
drink. 

Malted milk may be served with fin¬ 
ished chocolate, and it is also served by 
mixing dry malted milk with powdered 
cocoa. The desired quantity of this 
mixed powder is placed in a mug and 
hot water or hot milk added, the powder 
being dissolved by stirring. 

Hot Malted Milk Coffee. 

Use a coffee syrup suitable for hot 
drinks. Draw the usual quantity of 
syrup and add a tablespoonful of malted 
milk. Fill the mug with hot water and 
top with whipped cream. Or fill the mug 
with hot milk. 

Malted milk may be served with coffee 
/extract, and is delicious served with fin¬ 
ished coffee, which may be sweetened to 
taste. 

Hot Malted Milk and Egg. 

Beat up an egg with the syrup desired 
(chocolate, coffee and vanilla are the 
ones generally used) or shake the egg 
in a shaker. Strain, add one tablespoon¬ 
ful malted milk and hot water to fill the 
mug, stirring constantly. A little cream 
will improve the drink. Top with 
whipped cream. 

Mock Turtle Broth. 

Two teaspoonfuls beef extract, two 
teaspoonfuls chicken extract, one ounce 
clam bouillon. Add hot water to fill mug. 


Serve with a dash of Worcestershire 
sauce, celery salt, and pepper. 

Oyster Broth. 

Buy a good article of oyster bouillon. 
The quantity is about an ounce to the 
mug. Fill mug with hot water. Cream 
is often added. Season to suit. 

Tomato Bouillon. ' 

Buy a good article of tomato bouillon. 
The quantity is about an ounce to the 
mug. Fill mug with hot water. Sea¬ 
son with celery salt and pepper. 

Tomato and Beef. 

Use equal parts tomato bouillon and 
beef extract, and fill mug with hot water. 
Another way is to use equal parts of 
beef extract and tomato ketchup. The 
quantities depend on the strength of the 
extract employed. These directions ap¬ 
ply to liquid beef extract; if you use a 
solid extract, you will not, as a rule, re¬ 
quire so much. 

Tomato Soup. 

A nice article of tomato soup makes 
a good seller. There are some fine 
canned soups on the market and they 
make a valuable addition to the list of 
hot drinks. Each manufacturer, of 
course, supplies his own directions, which 
vary with the strength of the different 
brands. 

SOME MALT DRINKS. 

Grape Malt. 


Grape Juice.2 pints 

Malt Extract.2 pints 

Syrup .4 pints % 


Mix thoroughly. 

Celery Malt. 

Draw one ounce of fruit malt syrup 
into a sherbet glass, add a dash of dilute 
celery extract from the squirter bottle, 
a dash of phosphate, draw soda water, 
stir and serve. Some people like a little 
shaved ice with these phosphate drinks 
and served with a straw. 


137 


















Some Malt Drinks 

Malted Orange. 

Malt extract, one ounce; orange syrup, 
made from the fruit, one-half ounce. 
Draw in a mineral glass and fill glass 
with plain soda. Mix by pouring. All 
these drinks should be served solid. 

Malted Vanilla. 

Malt extract, one ounce; vanilla syrup, 
one-half ounce. Draw in a mineral glass 
and fill glass with plain soda. Mix by 
pouring. 

Malt and Ginger Ale. 

About two ounces of malt extract to a 
mineral glass is sufficient. Fill the glass 
with ginger ale, off the ice, and mix by 
pouring. 

Malt and Root Beer. 

Root beer on draft may be served with 
malt extract in the same manner as gin¬ 
ger ale. 

Malt and Pepsin. 

Serve two ounces of malt extract to a 
mineral glass. Add a liberal dash of 
essence of pepsin and fill glass with 
plain soda. Mix by pouring. 

Malt and Phosphate. 

Serve two ounces of malt extract to 
a mineral glass. Add a dash of phos¬ 
phate and fill glass with plain soda. Mix 
by pouring. 

Malt Tonic. 

Two ounces malt, a dash of orange 
syrup and a liberal dash of Angostura 
bitters. Fill glass with plain soda. 

THE MILK SHAKE. 

Fifteen years ago the milk shake was a 
general favorite, and some dispensers did 
a good business in this drink alone. Its 
popularity waned to some extent, and of 
late years it has not had the vogue that 
it once had. We must remember, how¬ 
ever, that a thing may get so old as to 
become new again. 


and Milk Shakes 

Another generation has begun drink¬ 
ing soda water since the milk shake was 
in its glory, and there is no reason why 
they should be denied all knowledge of 
this drink. A New York druggist sold 
the milk shake last season under the 
name of the “Fluffy Ruffles,” and did a 
thriving business among the school girls 
of the smart set. He had a “smart” 
name and the drink was hailed as a smart 
drink. The “Fluffy Ruffles” consisted of 
half an ounce of chocolate syrup, half 
an ounce of coffee syrup, and seven 
ounces of milk, and retailed for ten cents. 
This was an old combination masquerad¬ 
ing under a new name, but the combina¬ 
tion was good, the name was catchy and 
everybody was happy. We offer some 
other combinations in which the milk 
shake is being sold today. 

Floradora. 

Serve in an ordinary soda glass. Fill 
tumbler half full of shaved ice, add one 
ounce vanilla syrup, one-half ounce 
strawberry syrup, and fill tumbler nearly 
full of fresh milk. Shake thoroughly, 
strain and serve. 

Light Lunch. 

One ounce chocolate syrup, one-half 
ounce vanilla syrup, one egg. Add to 
these ingredients a quantity of shaved 
ice and fill glass nearly full of milk. 
Shake thoroughly, strain and serve. Top 
with grated nutmeg. 

Malted Milk Shake. 

One ounce vanilla syrup, one-half 
ounce coffee syrup, two teaspoonfuls 
malted milk. Add to these ingredients 
the usual quantity of shaved 'ice, fill glass 
nearly full of fresh milk, shake thor¬ 
oughly, strain and serve. Of course, 
practically any fountain syrup may be 
used as a base that will not curdle or 
affect the milk. Chocolate is a prime 
favorite here, as elsewhere, with coffee 


138 










The National Soda Fountain Guide 


and vanilla not far behind. Acid syrups 
should not be used with milk. 

Chocolate Fluff. 

Two ounces chocolate syrup; fill tum¬ 
bler half full of shaved ice, add one tea¬ 
spoonful of chocolate or vanilla ice cream 
and sufficient milk to fill a twelve-ounce 
glass. Shake thoroughly, strain, and top 
with whipped cream. This gives you a 
sweet, “fluffy” drink, one that will be 
popular with young girls, probably the 
fountain’s best patrons, by the way. 

Baby Grand. 

Take one ounce of any desired syrup, 
add some shaved ice and six ounces of 
pure cream. Shake in the usual manner, 
strain and serve in a seven-ounce glass. 
This is a cream shake, intended for jaded 
appetites, and with a name that will 
arouse more or less curiosity when dis¬ 
played on a placard or upon a menu. 

Egg Milk Shake. 

Break an egg into the shaker, add some 
shaved ice and one teaspoonful powdered 
sugar. Shake up the egg and then add 
the usual quantity of milk, shake thor¬ 
oughly, strain and serve. Top with grated 
nutmeg. 

Half and Half. 

Use any desired syrup as a base and 
shake up with half milk and half cream. 
The name sells this drink. Some of your 
customers will buy a drink because it is 
good and reasonable in price; but there 
are others who will buy any drink that 
is expensive, merely because it is ex¬ 
pensive. This class is limited, but its 
trade is worth getting. The druggist 
must cater to all classes. 

t 

Milk Glacier. 

Draw an ounce and a half of the syrup 
desired; now fill the glass to the top 
with shaved ice and pour in as much 
milk as the glass will accommodate. 


Shake only slightly and serve with the 
ice still in the glass, or you may only 
stir with a spoon. Serve with a long- 
handled spoon and top with a spoonful 
of ice cream. 

Peaches and Cream. 

To a ladle of crushed peaches add one 
teaspoonful powdered sugar, some shaved 
ice, three ounces of milk and three ounces 
of cream. Use only a little shaved ice, 
and shake until the ice has dissolved. 
Serve in a small glass with a spoon. A 
very nice specialty, with an attractive 
name. 

Vichy and Milk. 

Fill a mineral glass with vichy and 
milk, half and half. Mix by stirring. 
Have the milk cold and use no ice. 

THE DOUBLE SUNDAE. 

This is the creation of one of our 
bright young men who are making 
history at the soda counter. There is 
nothing new about it but the name. A 
good name, however, sometimes produces 
great riches, and the double sundae is 
getting the money of that large class of 
soda drinkers which is always in search 
of novelty. 

The combination is thoroughly good 
and well worth trying. As you are serv¬ 
ing double portions of ice cream the 
price should correspond. In running a 
specialty of this kind it is necessary to 
advertise it well, by means of placards 
and by other methods, as unless you 
advertise nobody will know that you have 
such a specialty. The double sundae re¬ 
quires a flat dish. An ordinary saucer 
makes a good serving dish, as saucers 
are easily washed and may be stacked 
so that you can get a great many of 
them in a very little space. 

Chocolate Coffee. 

Place a scoop of chocolate ice cream on 
the dish and a scoop of coffee ice cream 












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140 















The National Soda Fountain Guide 


beside it. Pour a dash of heavy choco¬ 
late syrup over the whole and top with 
whipped cream. This combination may 
be varied by using coffee syrup instead 
of the chocolate. The whipped cream 
may be omitted, if desired. All these 
specialties are subject to various combi¬ 
nations, which may be arranged to suit 
the ideas of the individual dispenser. 

Nut Chocolate Coffee. 

Place a scoop of chocolate ice cream 
on the dish and a scoop of coffee ice 
cream beside it. Pour a dash of heavy 
chocolate syrup over the whole and 
sprinkle the space between the two 
mounds of ice cream thickly with 
chopped mixed nuts. This makes a de¬ 
lightful specialty. Whole nut meats of 
any kind may be used, and the combina¬ 
tion may, if desired, be topped off with 
a little grated cocoanut. This is a trade- 
winner. 

Chocolate Vanilla. 

Place a scoop of chocolate ice cream 
on the dish and a scoop of vanilla ice 
cream beside it. Place a little grated 
cocoanut between the two mounds of ice 
cream and pour a dash of heavy choco¬ 
late syrup over the whole. This is one 
of the most popular of the double sun¬ 
daes, and as both chocolate and vanilla 
ice cream are very generally carried in 
stock, it is an easy combination to serve. 
Chocolate, as a rule, goes well in con¬ 
junction with coffee or vanilla, but some 
of the ladies demand it with everything. 
They like chocolate and strawberry ice 
cream served together, chocolate and 
peach, in short, with almost every com¬ 
bination. 

Vanilla Strawberry. 

Place a scoop of vanilla ice cream on 
the dish and a scoop of strawberry ice 
cream beside it. Pour a dash of heavy 
strawberry syrup over the whole and top 


with whipped cream. This makes a hand¬ 
some double sundae, and a good seller. 

Fruit Vanilla Strawberry. 

Serve as above, but pour a ladle of 
crushed strawberries between the two 
mounds of ice cream. Top with whipped 
cream. Crushed pineapple may be also 
served, or any sort of crushed fruit. 
This makes a delightful specialty. 

Fresh Fruit Vanilla Strawberry. 

Serve one scoop each of vanilla and 
strawberry ice cream, side by side, and 
in the space between pour a ladle of 
fresh whole strawberries. Over the whole 
pour a dash of strawberry syrup. Fresh 
blackberries may be used in season, fresh 
raspberries or any berry in season which 
will answer the purpose. This makes one 
of the very finest novelties ever put on 
sale at the soda counter, and will sell 
readily at a good price. Fresh straw¬ 
berries served in this manner are simply 
delicious, and the other berries are not 
far behind. This double sundae is a de¬ 
light to both eye and palate. 

Nut Vanilla Strawberry. 

Serve one scoop each vanilla and 
strawberry ice cream in the usual man¬ 
ner, pour a dash of heavy strawberry 
syrup over the whole and fill the space 
between the two mounds of ice cream 
with chopped nuts of any desired variety, 
or with chopped mixed nuts. Top each 
mound of ice cream with half an English 
walnut. This is a good way to serve 
broken nut meats. Serve the broken 
meats that accumulate, mix them and 
serve them chopped. 

Chop Suey Double Sundae. 

Take raisins, dates and figs, in equal 
quantities, chop them and mix with 
enough simple syrup of a heavy grade 
to permit the mixture to pour easily. 
This is the chop suey mixture. When 


141 











Prepared Punches 


dates and figs get dry, by the way, they 
may be worked more easily by mixing 
them with a little heavy simple syrup. 

Now place any two desired kinds of 
ice cream in the usual mounds on the 
serving dish. Pour a small ladle of the 
chop suey mixture in the space between 
the two mounds of ice cream. Top with 
a whole cherry or with a whole berry 
in season. Prepared cocoanut may be 
also introduced into the chop suey mix¬ 
ture, and a little candied ginger is added 
by some dispensers. The name chop 
suey is supposed to designate a mixture 
containing many ingredients, so the dis¬ 
penser is at perfect liberty to introduce 
anything which he thinks may hit the 
fancy of his customers. Chop suey com¬ 
binations usually make a hit with the 
younger people. 

Nut Chop Suey Double Sundae. 

Take equal quantities of dates, figs and 
mixed nuts, chop and mix with the right 
proportion of heavy simple syrup to 
enable the mixture to pour easily. Now 
place on a serving dish one scoop each 
of vanilla and strawberry ice cream (or 
any other two kinds of ice cream desired) 
and pour a ladle of the chop suey mix¬ 
ture over the space between the two 
mounds of ice cream. Other ingredients 
used in these chop suey mixtures are 
candied cherries, candied pineapple and 
citron in smaller quantities. 

Fruit Salad Double Sundae. 

The fruit salad mixture consists of 
fresh pineapple cut into very small pieces, 
fresh crushed strawberries and whole 
cherries mixed in equal proportions with 
a sufficient quantity of heavy simple 
syrup to enable the mixture to pour 
easily. Place your two kinds of ice 
cream on the serving dish in the usual 
manner and pour a ladle of the salad 
mixture over the space between the two 
mounds of ice cream. Chopped nuts 


may be also added to this fruit salad 
mixture. A delightful combination. 

Berries a la Mode. 

Place two ladles of fresh strawberries, 
blackberries or raspberries in a small 
round dish. Over the berries place one 
scoop of vanilla ice cream and one scoop 
of strawberry ice cream, or you may use 
any two kinds of ice cream desired. 
Place the two mounds of ice cream close 
together and in the space between pour 
a small quantity of whipped cream. This 
combination, served under the name of 
“Berries a la Mode,” is a fine one, and 
makes a good seller. 

Pie a la Mode. 

Cuts of pie are being served in con¬ 
junction with the double sundae by plac¬ 
ing a piece of pie (any kind desired) on 
a flat dish and placing one scoop each of 
vanilla and strawberry ice creams (or 
any two kinds of ice cream at hand) on 
top of the piece of pie. Pie served in 
this manner is making a big hit, and the 
specialty readily brings a good price. 

Peach Double Sundae. 

Place one scoop of vanilla ice cream 
and one scoop strawberry ice cream side 
by side on the serving dish. Fill in the 
space between with a ladle of fresh 
chopped peaches. Top with whipped 
cream. Nothing finer than this on the 
market. 

It will be seen that endless combina¬ 
tions are possible, and that almost any 
kinds of fruits and nuts may be served 
in conjunction with the double sundae. 

PREPARED PUNCHES. 

These prepared punches, which are 
intended to be served from bowls, may 
be made up quickly and come in very 
nicely during the early part of the season 
before the fountain is in full blast. It 
is always well to be ready to serve some- 


142 











The National Soda Fountain Guide 


thing in the way of early spring drinks. 
Spring weather is capricious. A day 
may open cold, and consequently only a 
small quantity of syrup be made up for 
use at the fountain. Suddenly the day 
grows very warm. People, being heavily 
attired, are not prepared for this sudden 
rise in temperature. A run on the soda 
fountains ensues. Dispensers who are 
ready for these sudden rushes often reap 
a small harvest. 

It is easier to make up a prepared 
punch than a number of syrups, and these 
punches are good thirst quenchers. They 
are plea sing to the eye, as well as to the 
palate, and thus fulfill the chief require¬ 
ments of a successful soda fountain drink. 
Ladles are used for serving and the drink 
may be dispensed in cups, goblets or 
narrow glasses. 

Cherry Punch. 

Squeeze enough oranges to secure 1 
pint of fresh juice; add 3 pints of 
filtered water and half a pint of concen¬ 
trated cherry syrup. Sweeten to taste; 
one pound of sugar should be sufficient. 
Chop 1 pint of Maraschino cherries, 
but do not chop too fine; if you cut the 
cherries into quarters you will secure 
good results. Add these chopped cherries 
to the mixture, together with their liquor. 
Serve from a bowl in which a cube of 
pure ice has been placed. This makes a 
rich punch and more water might be 

added, if desired, care being taken to see 
• 1 _ 

that the punch is kept sufficiently sweet. 
But do not make the product too weak. 

Claret Punch. 

Squeeze enough lemons to secure 1 
pint of fresh juice; add 4 pints of filtered 
water, 1 pint of good claret and sweeten 
to suit. 

Garnish with sliced lemon and sliced 
orange, and try to serve a slice with each 
glass. If you are using narrow glasses, 
cut the slices of orange into quarters, as 


otherwise they may not go into the glass. 
Serve from a bowl in which a large cube 
of ice has been placed. 

Grape Punch. 

Squeeze enough oranges to secure 1 
pint of fresh juice; add 4 pints of filtered 
water, 1 pint of grape juice and sweeten 
to suit. 

Garnish with sliced orange cut into 
quarters. Serve from a bowl in which 
a large cube of ice has been placed. A 
refreshing drink and a good leader. 

Lemon Punch. 

Squeeze enough lemons to secure 1 
pint of fresh juice; add 4 pints of filtered 
water, half a pint of fresh lemon syrup 
made from the fruit and sweeten to taste. 

Slice a pineapple into small pieces 
and add to the mixture. 

Garnish with lemon sliced thin. Straw¬ 
berries or raspberries may be added in 
season. Serve from a bowl in which 
a large cube of clear ice has been placed. 

Orange Punch. 

Squeeze enough oranges to secure 1 
pint of fresh juice; add 4 pints of filtered 
water, half a pint of crushed orange and 
sweeten to suit. 

Slice a pineapple into small sections 
and add to the mixture. 

Garnish with sliced orange cut into 
quarters. Strawberries or raspberries 
may be added in season. Serve in the 
usual manner, and be careful to keep the 
crushed orange stirred up when serving, 
so that each customer may ge- a portion. 

Pineapple Punch. 

Squeeze enough lemons to secure 1 
pint of fresh juice; add 4 pints of filtered 
water, half a pint of crushed pineapple, 
4 ounces of concentrated pineapple syrup 
and sweeten to suit. 

Garnish with pineapple sliced into small 
sections. Serve in the usual manner and 



















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144 























The National Soda Fountain Guide 


keep the crushed pineapple stirred up 
while serving. Orange juice and lemon 
juice used as a base may be interchanged 
to suit the dispenser’s convenience. If 
there are no good oranges on the market 
make your base of lemon juice, and vice 
versa. Or you can secure excellent re¬ 
sults by using equal portions of each. 

Special Roman Punch. 

To 4 pints of filtered water add half 
a pint of fresh lemon juice, half a pint of 
fresh orange juice and 2 pints of cham¬ 
pagne cider. Sweeten this mixture to 
suit, grate up one pineapple and mix 
with it; or you may add half a pint of 
crushed pineapple, if you prefer. It is 
better to add the pineapple before sweet¬ 
ening, as you should not get the mixture 
too sweet. 

Finally, beat up the whites of six eggs 
with a little powdered sugar and float on 
top of the punch. Serve from a bowl in 
which a block of pure ice has been placed. 

Almost any sort of fresh fruits or 
berries at hand may be added to these 
punches. In the absence of fresh fruits 
preserved cherries and other candied 
fruits are always useful. 

Punch Bowls on Ice. 

On a really hot day a punch bowl looks 
very attractive mounted upon a block of 
ice. For this purpose select a block of 
pure, clear ice, with smooth sides, if 
you can readily secure such a block. If 
some sides of the block are rough, smooth 
them with a chisel. Ice may be worked 
readily with chisel and mallet. 

Now hollow out a space in the block 
of ice of the right size and shape to fit 
your punch bowl. The block of ice may 
be placed ( in a pan or flat dish, or it may 
be placed flat upon the counter. In any 
case, fold a napkin or small towel, insert 
one edge under the block of ice and let 
the other end hang over your sink or 
workboard. The folded towel will act 


as a wick and conduct the water off 
almost imperceptibly as the block of ice 
melts. Mount your punch bowl and you 
are ready for business. 

A block of ice arranged in this fashion 
will last for a long time, usually all day. 
It makes an effective exhibit upon a hot 
day, but is not a good display during 
raw, cold weather. Bear this in mind. 
An ice display upon a raw day is apt to 
make the sturdiest customer shiver. 

t 

Advertising Special Drinks. 

In serving special drinks, such as these 
prepared punches, you must advertise 
them if you expect to sell them ex¬ 
tensively. Any customer is apt to walk 
in and call for chocolate soda, but no 
customer is likely to call for grape punch 
unless grape punch is being advertised. 
If you have a special drink let the public 
know it. Paste up “snipes,” post placards 
about the store, put a notice on your 
bulletin board, if you maintain one. 

Let no opportunity pass to advertise 
your special drink. The public certainly 
will not call for it unless you announce 
that you have it. An advertisement 
serves two purposes. It informs the 
public that you have a certain drink on 
sale, and, if well worded, it often whets 
the appetite. 

In advertising a special drink it is a 
good rule to always mention the price, 
particularly if the price is more than 
five cents. You cater to all sorts of 
people. If the price is attached it saves 
answering questions, and it may also save 
embarrassment in a number of ways. 
Some people have an idea that no foun¬ 
tain drink ought to cost more than five 
cents, and if you have the price adver¬ 
tised you may avoid lots of argument. 
Other people are timid about ordering a 
special drink, through fear that the price 
may amount to more than they care to 
pay. A customer may be perfectly will- 



» 


145 











Carbonated Drinks 


ing to pay ten cents, yet kick about pay¬ 
ing fifteen. 

All things considered, it seems ad¬ 
visable to always advertise the price of 
any drink. Thus misunderstandings are 
avoided, and we believe that better sales 
will result. 

CARBONATED DRINKS. 

We give below directions for prepar¬ 
ing the more popular of the carbonated 
drinks. These drinks are charged with 
gas just as ordinary soda water is car¬ 
bonated, and may be so charged in 
portable steel fountains or in automatic 
carbonators arranged for that purpose. 
Carbonated drinks of this sort have been 
very popular in the past and still retain 
a great measure of their popularity. 

Champagne Cider. 

To 9 l / 2 gallons of sweet cider add 3 
pints of pure honey and carbonate. This 
beverage does not require a great press¬ 
ure, 90 to 100 pounds of gas pressure 
being amply sufficient. It does not pay 
to carbonate a beverage of this kind too 
highly, as you simply waste gas and get 
the mixture so “heady” that it foams 
over and can not be dispensed properly 
by the glass. 

Crab Apple Cider. 

Proceed as in the foregoing formula, 
using crab apple cider. This beverage 
is popular in some localities. 

In some sections a compound is in 
vogue, consisting of 3 gallons of crab 
apple cider mixed with 6 gallons of sweet 
cider, with the usual amount of honey 
added. 

Ginger Ale. 

In carbonating ginger ale the same 
proportions are preserved as would be 
used in dispensing a 10-ounce glass of 
ordinary soda water. In such case you 


would use one ounce and a half of syrup, 
filling the glass with plain soda. 

Add to 8y 2 gallons of water iy gallons 
of ginger ale syrup and carbonate. We 
consider 110 pounds* pressure sufficient 
for this beverage, although some dis¬ 
pensers charge to 125 pounds pressure. 

Ginger ale dispensed in steins makes a 
very attractive feature. 

Place a block of pure ice in a large 
bowl and arrange crushed ice around it. 
Keep the steins buried in this crushed 
ice. The result is a thoroughly chilled 
stein, and ginger ale dispensed in this 
manner is a delight to the eye as well as 
to the palate. 

Ginger ale sets, consisting of an orna¬ 
mental bowl and six or more handsome 
steins, are on the market; and such a set 
makes a very elegant addition to the soda 
counter. The dispenser may, however, 
arrange one for himself at a very slight 
expense, and either arrangement will 
advertise your store and pay for itself 
many times over during a season. 

Mead. 

There are many formulas for mead, 
or New Orleans mead, as it is frequently 
called, but the following seems to yield 
results equal to any: 

Cloves . 3 drains 

Ginger . 3 drams. 

Cinnamon . 3 drams. 

Nutmeg . 3 drams. 

Vanilla bean. 1 dram. 

Mace .40 grains. 


Note —In carbonating various beverages the 
amount of pressure must be governed some¬ 
what by the distance the liquid has to travel 
from the container to the draft tube. If your 
steel tanks are located directly under the soda 
fountain, and the cellar is of ordinary height, 
100 pounds pressure is sufficient to send the 
beverage along nicely. If, on the other hand, 
the beverage has to travel fifty or sixty feet, 
you will need more pressure, say 110 to 120 
pounds. Do not get the pressure any higher 
than necessary if the beverage is inclined to 
be “foamy,” and consequently hard to handle. 
Some dispensers try to have their soda very 
“sharp,” that is, carbonated to a high pressure, 
but this is not always possible or advisable in 
the case of other beverages. 



























The National Soda Fountain Guide 


Grate the nutmeg and bruise the other 
ingredients, then place them all together 
in a cloth bag and suspend the same in 
a gallon of simple syrup. Place the 
syrup over a slow fire and allow the 
contents to simmer for 12 hours, steep¬ 
ing the bag with its contents all the 
while and keeping the temperature low. 

Take 2 ounces of sassafras bark and 
boil it slowly in 24 ounces of water until 
you have thoroughly impregnated the 
water, which will by that time be reduced 
to about a pint. Add this to the syrup 
impregnated with the spices and add also 
1 pint of pure honey. 

You will now have the right amount 
of mead syrup to charge with S J / 2 gallons 
of water. Add this amount of water and 
carbonate, charging to about 100 pounds 
pressure. 

Root Beer. 

Add lp 2 gallons of root beer syrup 
to 8 p 2 gallons of water, and carbonate 
to about 110 pounds pressure. 

Root beer dispensed in steins makes 
a very attractive feature, and one vyhich 
will draw many dollars to your soda 
fountain in the course of a season. Root 
beer has many adherents. It is popular 
with people who do not care for ordinary 
fountain drinks and will attract a class 
whose trade is well worth having. This 
is a good drink to advertise and to get up 
with some especial care. 

To the old soda drinker it recalls 
pleasant recollections of the past. To 
the young soda drinker it affords a most 
pleasing and refreshing beverage. If you 
are looking for a “leader,” here is a good 
one. 

Spruce Beer. 

In the case of spruce beer, birch 
beer, and similar products, we recom¬ 
mend buying the extract from some firm 
which has an established formula. These 
extracts are simply added to the proper 
quantity of syrup, which is added to the 


proper quantity of water and the mixture 
is then carbonated. 

Some firms are manufacturing under 
formulas which embrace as many as 
twenty ingredients, and are turning out 
a product which it would be manifestly 
impossible for a retail druggist to dupli¬ 
cate. 

These extracts do not cost much and 
will give you a smoother and better 
product than you could produce for your¬ 
self without going to a great deal of 
trouble. 

OYSTERS IN VARIOUS 
STYLES. 

As we have pointed out elsewhere, 
any druggist who can secure oysters can 
serve the oyster cocktail without going 
to any particular trouble It is a delight¬ 
ful tidbit, and very easy to handle. To 
serve cooked oysters, however, you will 
require some equipment. Oysters, wher¬ 
ever they can be secured, are prime 
favorites and make a welcome addition 
to our winter diet. They give us a 
change from our tiresome meat menu, 
and they make good sellers. 

The druggist who adds them to his 
bill will never go amiss. Some people 
do not care for sea food, but most people 
like it, and converts are very easily made 
among those who have never had an 
opportunity to try it. With that very 
large class which likes oysters, nothing 
can take the oyster’s place. With them 
the oyster is king. 

Preparing Oysters. 

About the only drawback to the oyster 
is the broken shell which sometimes ac¬ 
companies it. This is not the oyster’s 
fault. 

A good opener will open oysters care¬ 
fully, and not have any bits of shell 
clinging to the bivalve. But, as you can 
not always be sure of having a good 
opener, oysters should be carefully exam- 


147 

















These Are Our Jewels 


Casca Royal Pills, 

Essence Mentho-Laxene, 

Hypo-Nuclane Tablets, 

Triopeptine Tablets, 

Vilane Powder, 

Arbolene Tablets. 

The Constancy of Their Demand 

by an appreciative trade is significant of their thera¬ 
peutic efficiency and worth, as well as a tribute to ability 
to build profits for the druggist. 


The Consistency of Their Specification 

by the consuming public is a guarantee that they have 
won a permanent place in the family medicine chest, 
on MERIT alone, as dependable household remedies. 



THESE FACTS PROVE 

their title to a place with 
other permanent staples 
on your shelves. 



THE BLACKBURN PRODUCTS CO. 

DAYTON, OHIO. 










The National Soda Fountain Guide 


ined and usually washed lightly to remove 
bits of shell or other matter. Care must 
be taken to get rid of these bits of shell, 
as they are very sharp and may cut a 
customer if they get into the cooked 
product. 

But bear this carefully in mind: the 
washing of the oysters must be very 
lightly done. If you wash them too much 
you will wash away the delicate juices, 
and then your oyster is half spoiled. 

Lightly washed and free from shell, 
the oyster requires no other preparation 
to be ready for cooking. 

Fried Oysters. 

It is hardly within our province to give 
actual directions for frying oysters, as 
to serve them in this manner you will 
need a man who can cook, and he will 
undoubtedly want to cook them in his 
own way. We may, however, be able to 
advise to advantage on this subject along 
other lines. 

The ideal way to operate a cooking 
department in connection with a soda 
fountain is probably to have the cooking 
department located in a room directly 
above the fountain, with dumb waiter 
connections running between. In this 
way you get your cooking department in 
a clean, light room, which is better than 
having it in a cellar. A clean basement 
is all right, but an upper room is better. 
With such an arrangement there is less 
odor of cooking about the fountain, and 
there need be no odor with a reasonable 
amount of care. Besides the regulations 
of the various municipalities are getting 
strict along these lines, and if you can 
make a choice between an upper and 
basement room, by all means choose the 
former. 

A back room on the same floor as the 
main store is all right, but requires more 
or less running back and forth with trays 
of food and soiled dishes. The dumb 
waiter system is better. 


Now about the number of oysters to 
an order. Some restaurants are serving 
three fried oysters for fifteen cents and 
apparently making money at it. The 
druggist, by giving better service, ought 
to be able to get twenty cents for an 
order of the same size, and even twenty- 
five, with extra good service. Prices, 
of course, are dominated by the cost of 
raw materials, and oysters are not getting 
any cheaper. It is better to play up the 
quality than the quantity. You can get 
your own prices for extra good stuff. 

Three oysters are not enough for some 
people, and it is well also to list an order 
consisting of four oysters. Let your 
oyster menu read, say, as follows: 

3 fried oysters... .20 cents. 

4 fried oysters. .. .25 cents. 

6 fried oysters... .35 cents. 

♦ 

Prices, of course, as we say, are sub¬ 
ject to local conditions, and no prices 
on oysters can be set down to suit the 
entire country. Orders of fried oysters 
should be served with a few crackers and 
a small pickle. In case of a lady cus¬ 
tomer a couple of olives added nearly 
always make a hit. These are the little 
touches that distinguish a successful busi¬ 
ness from one that is only moderately suc¬ 
cessful. Dainty crackers, dainty wafers, 
dainty sweet pickles, all these things cost 
little and add much to the attractiveness 
of your menu. 

Oyster Bouillon. 

This sounds much better than “oyster 
soup,” and, as a good name costs nothing, 
you might as well have one. A cup of 
oyster bouillon ought to be worth five 
cents more than the same quantity of 
oyster soup any day in the week. The 
name alone is worth the difference. 

There are many excellent oyster bouil¬ 
lons on the market which come already 
prepared. A dispenser may also make a 
bouillon of his own by chopping oysters 
















Oysters in Various Styles 


fine and preparing a broth fresh every 
day. Chop the oysters fine and add the 
liquor which they came in; now prepare 
a broth, adding milk and taking as a 
rough estimate a pint of milk to a dozen 
oysters. We say a rosgh estimate, be¬ 
cause some oysters are six times as large 
as others. But taking ordinary oysters 
as they run, these proportions would be 
about right. Add a little butter to the 
broth as you finish cooking, and season 
to taste. Such a bouillon must, of course, 
be prepared fresh every day. Be careful 
to add all the liquor that the oysters come 
in, as it will make the broth much richer. 
Remember that a bouillon is not a stew, 
as oysters are cooked whole in the latter. 
You do not want to waste oysters on 
your broth, and if they are running large 
and juicy, cut down the number accord¬ 
ingly. 

Oyster Pie. 

It takes a cook to prepare this dainty, 
if you wish to prepare it on the premises. 
Oyster pie may be served in two man¬ 
ners. A large pie may be baked and 
served in sections, as required, or small 
individual pies may be served. There 
are dealers who supply these small, in¬ 
dividual oyster pies, and any druggist, 
by thus securing them, can dispense 
individual oyster pies without going to 
any particular trouble. These little pies 
make an attractive novelty and are very 
popular. 

Small Stew. 

We recommend using six oysters to a 
small stew. If you cut down the number 
of oysters too far, people get to quoting 
the old church-fair oyster stew joke, and 
it is not well to have people joking about 
your food products. If you can get a 
constant supply of steam it is better to 
arrange for steam stew pans, and pos¬ 
sibly a steam table. Otherwise, you 
will have to do your cooking by gas. 


If you keep a supply of hot milk on 
hand you can save time on making an 
oyster stew. Add the oysters, with two 
ounces of the liquor they came in, to eight 
ounces of hot milk, and stew until the 
oysters are cooked. Then add a little 
butter and seasoning to suit. The proc¬ 
ess does not take very long. Serve with 
salted wafers or small oyster crackers. 

Large Stew. 

The large stew is made in the same 
way, doubling the quantities. 

A larger quantity of milk may be added 
in both cases to the number of oysters 
given. The result will be a larger stew, 
but not so rich a product. Any dispenser 
can soon learn to turn out a rich and 
delicious oyster stew, and the best way to 
learn is to go ahead and make a few. Like 
swimming, it can only be learned through 
your own efforts. Experience is the best 
teacher. By using cream, or half cream, 
a very rich product may be secured, but 
the milk stew is good enough for all 
practical purposes, and some people even 
think it is better. 

Panned Oysters. 

Steam the number of oysters desired 
in their own liquor, or you may add a 
little water, if necessary. Then place 
the oysters on bits of toast, pour a little 
of the hot liquor over them, and brown 
the toast slightly in an oven. Season 
the oysters to suit. A little butter may 
be added while the steaming process is 
going on. 

To prepare toast is a good deal of 
trouble for the ordinary dispenser, and 
panned oysters may be served very nicely 
on crackers instead. When we get into 
the realm of steamed and panned oysters, 
we are getting somewhat beyond the 
facilities of the average dispenser, as 
these things require full cooking outfits. 
Stews and bouillons, however, may be 















The National Soda Fountain Guide 


prepared by any dispenser, and, after all, 
they are probably the best sellers. 

Other Combinations. 

Oyster bouillon may be served with 
tomato bouillon, using equal quantities of 
each as a base and filling the mug with 
hot water. 

Oyster bouillon may be served with 
beef bouillon in the same way, or oyster, 
tomato and beef may be dispensed to¬ 
gether. All these combinations are de¬ 
licious. 

MEDICINAL PREPARATIONS. 

For the benefit of dispensers who are 
not druggists we give a list of the prin¬ 
cipal medicinal preparations commonly 
dispensed at the soda fountain. It is not 
wise, of course, for any soda water dis¬ 
penser to set up as a physician, and 
probably there are none who attempt to 
do so. Such medicinal preparations as 
aromatic spirts of ammonia, however, are 
frequently called for at the soda counter, 
and it is accounted a part of a dispenser’s 
duty to be able to dispense such drinks. 

Aromatic Spirits Ammonia. 

Popular as a “bracer,” and frequently 
called for in the morning by men who 
have been drinking. A couple of dashes 
in a mineral glass and fill glass with plain 
soda or vichy. Do not give more than a 
teaspoonful as a dose for a grown person, 
and lessen this dose in proportion to the 
age of the customer. 

Angostura Bitters. 

A pleasant appetizer and stomach 
tonic. A couple of dashes added to a 
fruit drink are sometimes called for. An 
ounce of raspberry syrup with a dash of 
Angostura bitters added makes a pleasant 
combination. Draw in a mineral glass 
and fill glass with plain soda. 


Bicarbonate of Soda. 

This is frequently called for by people 
with stomach troubles, who generally 
know about what sized dose they want. 
If dose is not specified by the customer, 
a teaspoonful dissolved in a mineral glass 
of vichy or plain soda will be found 
sufficient. A great many people take bi¬ 
carbonate of soda for sick stomach, for 
“gas on the stomach,” indigestion and 
various stomach troubles. 

Bromo Preparations. 

These are the most frequently called 
for of all medicinal preparations, and 
are commonly dispensed in the form of 
effervescent salts for headache and kin¬ 
dred troubles. Add vichy or plain soda 
and pour back and forth between two 
mineral glasses until the salts have been 
dissolved. 

Calisaya Tonic. 


An appetizer and tonic in frequent 
demand at the soda counter. 

We offer here one of the best formulas 
for salisaya tonic ever perfected: 

Wild cherry bark.12 ounces. 

Yellow cinchona bark.. 12 ounces. 

Cinnamon . 2 ounces. 

Gentian ./. .. 8 ounces. 

Cardamom . 3 ounces. 

Cloves . 8 ounces. 

Coriander . 8 ounces.. 

Mix these ingredients (each in a coarse 
powder) and pack loosely in a large per¬ 
colator. Now mix 20 ounces of alcohol 
with 12 pints of distilled water and pour 
slowly into the percolator. Repeat this 
operation 8 times, or until 96 pints of 
water and 160 ounces of alcohol have 
been passed through. To catch the per¬ 
colate, when operating in these quantities, 
you will need a large crock or keg. 

When the process of percolation is 
complete, dissolve 80 pounds of sugar in 
the percolate, to which may be added 
some harmless red coloring, if desired. 
This will give you a light syrup, or 


✓ 


























ALWAYS IN DEMAND 

ADVERTISED THE YEAR ROUND 



J ^ .-j KJ K.-J K-J KJ K-J *1< 'jiJ KJ >. 


S 


^ DR. W. B. CALDWELL'S * 



-AND- 


Herb Lax ative C ompound 
PEPSIN syrup co. 

SOLE PROPRIETORS 

NIONTICELLO, ILL., U.S.A. 

CONTAINS 8Vi PER CENT GRAIN ALCOHOL 
as a solvent and to prevent freezing. 

FOR ALL STOMACH TROUBLES 

SUCH AS 

Oyspepsla, Biliousness, Sick Head¬ 
ache, Sour Stomach, and 
Heartburn; Also Liver Troubles, 
Constipation and all Ills caused 
from bad Digestion. 


A pleasant digestive compound composed of 
pure Pepsin combined with plant drugs known 
to be beneficial to the human system, making 
a most pleasant and effectual remedy, acting 
gently on the Stomach, Liver and Bowels, 
cleansing the system, aiding Digestion, and 
relieving Dyspepsia, Biliousness and Habitual 
Constipation. Dispels Colds, Headache, 
Fevers and all ills caused (Tom Bad Digestion. 
Foul Stomach, Torpid Liver and Sluggish 
Bowels. A compound nutritive and refresh¬ 
ing to the young and old 


PRICE, SO CENTS 


Name and Trade Mark Ref. U. S. Patent Office. 


/ 


Dr. Caldwell’s 

Syrup Pepsin 

The Perfect Laxative 

A staple remedy that fulfills 
every claim made for it and 
brings your customer back for 
mere, is the profitable kind to 
handle. 

Dr. Caldwell’s Syrup Pepsin 
is the standard household rem¬ 
edy for millions of Americans. 
Every bottle you sell means a 
satisfied customer. 

When a customer asks you 
for a reliable remedy to relieve 
constipation, biliousness, indi¬ 
gestion, sick headache and sim¬ 
ilar troubles, recommend Dr. 
Caldwell’s Syrup Pepsin. It will 
make a friend and pay you full 
profits. 

Write for liberal quantity 
discounts, window display, ad¬ 
vertising and free goods offer. 


PEPSIN SYRUP CO. 

MONTICELLO, ILL. 


152 









































The National Soda Fountain Guide 


calisaya tonic, and we have no hesitation 
in saying that you can build up a reputa¬ 
tion on this product. 

To dispense, draw one ounce of the 
syrup in a mineral glass and fill glass 
with plain soda. A dash of acid phos¬ 
phate is thought by some to improve the 
drink. 

Castor Oil. 

Castor oil is sometimes called for at 
the soda fountain. An ounce to an ounce 
and a half is the usual dose. If mixed 
with an equal amount of sarsaparilla 
syrup, the glass being then filled with 
plain soda, the castor oil will be almost 
■‘tasteless,” certainly not unpleasant to 
take. It is usually administered in this 
manner. 

Citrate of Magnesia. 

A mild and pleasant cathartic. Pour 
the contents of one bottle into a large 
soda glass. May be served with a little 
shaved ice, if desired. 

Epsom Salts. 

A somewhat more active cathartic. 
Two teaspoonfuls constitute a common 
dose for an adult. Dissolve in plain 
water or in plain soda. 

Essence of Peppermint. 

Useful in case of sick stomach. A tea¬ 
spoonful is sufficient for a grown person. 
Decrease the dose in proportion to the 
age of the customer. Mix with water or 
plain soda. 

Essence of Pepsin. 

This is occasionally called for by 
people suffering from dyspepsia. A tea¬ 
spoonful is a sufficient dose for an adult. 
Serve in a mineral glass and fill glass 
with plain soda. 

Hunyadi Water. 

Often used as a mild cathartic. A 
mineral glass filled with Hunyadi is 


usually served. A little shaved ice may 
be aded, if desired. 

Jamaica Ginger. 

Given for cramps, pains in the stom¬ 
ach, etc. A teaspoonful is the usual dose 
for adult persons. May be added to an 
ounce of lemon syrup; fill glass with 
plain soda. 

Malt. 

Keep bottled on ice and dispense the 
quantity desired in a small glass. A 
number of combinations are served. See 
Malt and Malt Drinks. 

Rochelle Salts. 

A cathartic somewhat milder in action 
than Epsom Salts. One teaspoonful is 
commonly given as a dose for a grown 
person. Dissolve in plain water or in 
carbonated water. 

Seidlitz Powders. 

These are frequently called for at the 
soda counter. Dissolve contents of white 
paper in one ounce of carbonated water; 
dissolve contents of blue paper in three 
ounces of carbonated water in a sep¬ 
arate glass. Pour the contents of the 
two glasses together and serve while 
effervescent. 

THE MOUSSE. 

The mousse is a variation of the sun¬ 
dae; a sort of double sundae, in fact, 
somewhat more elaborately decorated, 
perhaps. 

The confection is quite popular and 
affords a wide field to the young dis¬ 
penser who likes to experiment with a 
view to turning out “something differ¬ 
ent.” The mousse should be served on 
a small dish or saucer, and with a short- 
handled spoon. 

Almond Mousse. 

Place a scoop of vanilla ice cream and 
one of chocolate side by side. In the space 


153 

















The Mousse 


between pour a little heavy chocolate 
syrup and over this sprinkle chopped 
almonds. Encircle the two scoops or 
mounds of ice cream with whole almonds, 
pressed slightly into the cream. To do 
this, of course, will require a little time, 
and this part may be omitted. As a rule, 
however, the mousse is served in an 
elaborate form, this being its distinctive 
feature. 

Banana Mousse. 

Place a scoop of vanilla ice cream and 
one of strawberry side by side. Pour a 
dash of heavy strawberry syrup between 
and over this sprinkle a few slices of 
banana. Place a row of banana slices 
around the base of the mounds of ice 
cream. Any style of ice cream desired 
may, of course, be used in these confec¬ 
tions, and almost any variation intro¬ 
duced to suit the fancy of the dispenser 
or of the customer. Sometimes a cus¬ 
tomer will introduce a novelty well worth 
keeping up. 

Blackberry Mousse. 

A fine confection during the blackberry 
season. Make up and keep on hand some 
crushed blackberries, adding just enough 
syrup to enable you to pour the mixture. 
Have it very heavy. 

Place two mounds of ice cream, usually 
vanilla and strawberry, side by side, and 
over the center space pour a small ladle 
of your crushed blackberries. If you 
wish to be elaborate, top with whipped 
cream and place a row of whole berries 
around the mounds of ice cream. 

Cherry Mousse. 

Place a scoop of vanilla ice cream and 
one of strawberry side by side. Pour a 
little of the liquor the cherries came in 
over the center space, and then place 
a small ladle of chopped cherries between 
the mounds of ice cream. A row of 
whole cherries may be added around the 


mounds of ice cream and this should 
also increase the price of the confection. 

Chocolate Drop Mousse. 

A scoop of chocolate ice cream and 
one of vanilla side by side. 

Pour a dash of heavy chocolate syrup 
over the center space and place two or 
three chocolate drops there. Garnish 
with chocolate drops all around base, if 
desired. 

Cocoanut Mousse. 

A scoop of.vanilla and one of chocolate 
ice cream side by side. 

Pour a dash of heavy chocolate syrup 
over the center space and sprinkle this 
thickly with shredded cocoanut. Some¬ 
thing “different,” and likely to be a good 
seller. 

Crushed Fruit Mousse. 

These are nice confections. Two 
scoops of ice cream^ (different kinds) 
side by side; vanilla and strawberry go 
well together with the various crushed 
fruits. 

Pour a ladle of any kind of crushed 
fruit desired over the center space, and 
top with whipped cream. 

Fruit Salad Mousse. 

Get up any kind of a fruit salad mix¬ 
ture and serve poured over the two 
mounds of ice cream. An excellent fruit 
salad mixture consists of crushed straw¬ 
berry and crushed pineapple in equal 
proportions, with some chopped cherries 
and a little shredded cocoanut added. 
We have given a number of these fruit 
salad mixtures in other places. 

A chop suey mousse may be served 
in the same way. 

Jam Mousse. 

Two scoops of ice cream side by side. 
Place a portion of any kind of jam de¬ 
sired over the center space. Top with 
whipped cream. 


154 
















/ 

The National Soda Fountain Guide 


Jelly Mousse. 

Serve same as the foregoing, substi¬ 
tuting jelly for the jam. 

These confections will give you some¬ 
thing out of the ordinary run, and if you 
have never tried them it might be well 
to utilize one as a “flier.” The young 
people get tired of the same old things 
and very frequently take kindly to some¬ 
thing new. 

Marmalade Mousse. 

Serve same as the foregoing, placing 
a portion of marmalade between the two 
mounds of ice cream. A good mousse 
to advertise in connection with afternoon 
tea. 

Maple Mousse. 

Place two scoops of ice cream side by 
side. Pour over the center space a dash 
of heavy maple syrup and sprinkle this 
thickly with granulated maple sugar, or 
maple sugar broken into small bits. A 
nice winter mousse. 

Nut Mousse. 

Place two scoops of ice cream side by 
side. Pour a dash of heavy chocolate 
syrup over the center space and sprinkle 
this thickly with any sort of chopped 
nut meats desired. 

Place whole nut meats around the base 
of the mounds of ice cream. 

Nut Salad Mousse. 

Nut salad mixtures may be made by 
adding nuts to fruit salad mixtures, and 
a nice nut salad mousse may be served 
in this manner. 

Orange Mousse. 

Place two slices of orange (seedless) 
side by side; upon one slice of orange 
place a mound of vanilla ice cream, upon 
the other slice of orange place a mound 
of strawberry ice cream. Fill space be¬ 
tween 'with orange pulp or small pieces 


of orange. This combination makes a 
beautiful mousse. 

Peach Mousse. 

Place two scoops of ice cream side by 
side. Pour a dash of heavy peach syrup 
over space between and fill in with sliced 
peaches. 

Place slices of peach around the base 
of the mounds of ice cream. 

Strawberry Mousse. 

Place a scoop of vanilla ice cream and 
one of strawberry ice cream side by side. 
Pour a dash of concentrated strawberry 
syrup between. Now fill this space with 
fresh strawberries and place a row of fine 
berries around the base of the mounds 
of ice cream. 

Top off each mound of ice cream with 
an especially fine berry. 

This mousse is about as fine a confec¬ 
tion as you can expect to turn out. Use 
selected fruit and you will have a great 
trade-winner. 

Walnut Mousse. 

Chocolate and vanilla ice cream. A 
dash of chocolate syrup between the 
mounds. Sprinkle with chopped walnuts 
and garnish with whole walnut meats. 
A very fine nut mousse. 

THE LAYER PARFAIT. 

The parfait, in its original form, con¬ 
sisted of ice cream mixed with whipped 
cream, the latter being worked up with 
the ice cream by means of a mixing 
spoon. The parfait has grown, however, 
like other confections, has been elab¬ 
orated in many ways, and has assumed 
a great many varied forms. The latest 
of these is the layer parfait, which has 
recently become very popular. 

The layer parfait is quite a confection 
in its way. It has ice cream for a base; 
nothing is more popular than ice cream, 
and thus the reputation of the parfait 




l 


155 






















• •I== -■■■■ l » T—~—r=i i>i :.-,'.= i>ii " T il==l»E=^IIIS»l - SME -■= ]•♦[= -==J ♦ ♦ L= ■ — 


r 


H r; -= mi =- \ mmr - 

Distilled Water—A Revenue Producer Worth While. 

Being a Discussion of the Commercial Possibilities of its Production by the Druggist. 

By FRANK S. WRIGHT, M. D., of Salmon, Idaho. 


D ISTILLED water in Medicine represents the line 
of demarkation between the catastrophe and the 
blessing, and much depends upon the druggist’s 
performance of his duty to the physician and his patient 
whether the former or the latter condition arise. 

Impure water is a menace to the public health. The 
high mortality of many of our towns and cities is 
directly traceable to the impurity of the water supply. 
The spread of infection over large areas is often directly 
traceable to a single case accessible to the source of supply. 
An epidemic of typhoid fever re¬ 
cently prevailed in Arkansas that 
spread from a single isolated case 
and rapidly assumed remarkable 
dimensions, whose virulence threat¬ 
ened to wipe out the town. In¬ 
vestigation showed it to have been 
caused by the carelessness of a 
nurse, who had deposited the 
dejection of a convalescent patient 
in the vicinity of a dairy well. The 
water of this well was used by a 
dairyman in cleaning his utensils. 

The milk afforded a potent medium 
for germination and multiplication 
of typhoid germs and their mission 
of destruction was completed by use 
of the containers in which the dairy¬ 
man marketed his milk supply. 

An impure water not only fur¬ 
nishes a favorable agent for propa¬ 
gation of bacterial poison that 
contaminates it, but it also serves 
as a carrier of the same to non- 
infected districts to innoculate 
afresh a previously immune section. 

No agent plays so important a 
part in the process of digestion and 
secretion, and none is more capable 
of influencing for good or evil the 
result of surgical interference, as is 
water. 

The public is pretty much at the 
mercy of the municipality so far as 
the general water supply is concerned, and, indeed, our 
systems in health are fortified by nature to cope with 
untoward conditions, but the disease-racked constitution, 
the patient and the convalescent under the care of the 
physician, are entitled to the benefit of every exaction 
and precaution known to science for the attainment of 
an absolutely pure water. Without absolutely pure 
water for all purposes a serious obstacle to recovery 
confronts the patient and undoes the best efforts of the 
physician. 

The druggist stands in the same relation to the physi¬ 
cian that a pilot does to the Captain of a ship—without 
a thorough understanding of the course, and co-operation, 
success cannot be attained. 


the business in some neighborhoods, and the druggist is 
regarded as its legitimate purveyor. 

Whether or not you see fit to improve upon the poten¬ 
tial possibilities, just mentioned, the necessary apparatus 
for the production of distilled water at a moment’s 
notice should constitute an essential part of your store 
equipment. It is proper to say that the absence of such 
facilities indicates total lack of ability and training for 
the proper handling of physicians’ prescriptions. 

From a strictly commercial standpoint the manufacture 
of distilled water is exceedingly 
profitable, and if the proper appa¬ 
ratus is installed the amount of 
space it will occupy need hardly be 
counted. We say proper apparatus 
because of the cumbersomeness 
and inappropriateness of some of 
the stills now in use. 

The druggist’s needs are best 
served by the ‘‘Peerless Automatic 
Water Still,” made by the Sparta 
Manufacturing Company, of South 
Bend, Ind.,an illustration of which 
is presented herewith. This per¬ 
fect apparatus is built upon thor¬ 
oughly practical lines. The boiling 
vessel, or evaporator, and the con¬ 
densing column, are cast in one 
piece, and, being of gray steel, the 
still is practically indestructible. A 
cap of the same material covers a 
large opening in the top of the 
evaporator, which permits of the 
latter being easily cleaned. This 
cap, together with that on top of 
the condensing column, is machined 
to form a steam-tight fit without 
the use of gaskets or washers. The 
inner condensing tube is of sheet 
copper, heavily coated with pure 
block tin inside, to prevent con¬ 
tamination of the condensed steam. 
This tube extends so high above the 
water level and overflow that it pre¬ 
cludes the possibility of anything 
but pure steam passing into the condensing chamber. By 
simply unscrewing a nut on the small spout at the bottom 
it may be instantly removed for cleaning. In operation 
this still is automatic, and we might add that it is “fool¬ 
proof.” To operate, you simply turn on the water so that a 
small stream runs from the overflow pipe, light the gas,and 
it will distill indefinitely without any further attention. 

The “Peerless Automatic Water Still” distills one gallon 
of pure aerated water per hour, at a cost not to exceed two 
cents per gallon for gas. It is equipped with a special 
burner that consumes a good quantity of air and pro¬ 
duces an exceedingly hot flame. Double capacity and 
maximum efficiency at minimum expense are the result. 
It is finished in aluminum lacquer. 



The city water is supplied through pipe D. 
passes up the condensing column F. and over¬ 
flows into the boiling vessel or evaporator R, 
where a constant level is maintained by the 
overflow P. in the evaporator the water is 
transformed into steam. As this steam is pure 
hydrogen and oxygen containing no foreign 
matter, all refuse is left in the evaporator, and 
only the pure steam passes into the condensing 
tube Q. This tube is surrounded by the cool 
feed water, which condenses the steam into 
chemically pure distilled water, passing out at 
spout G. The special burner of our own de¬ 
sign burns such a large percentage or air in 
proportion to the gas consumed that an 
unusually hot and large flame results at mini¬ 
mum cost. 


L 


Since appearance is no criterion by which to judge a 
perfectly pure water, the precaution of using only dis¬ 
tilled water in prescriptions should be religiously followed 
unless the physician orders otherwise. To the extent 
that this duty is expected of the druggist, he shares the 
physician’s responsibility. 

Looking at the proposition from its various angles the 
fact that you use distilled water exclusively in your 
prescription department can be advertised, it will impress 
your customers of your dependability as well as increase 
the doctor’s respect for your good judgment. The sale 
of distilled water constitutes a remunerative branch of 

• •E 


While it is true that some druggists buy their distilled 
water, the wide-awake fellows do not. Did you ever stop 
to consider that in buying distilled water the druggist 
turns over to the maker of this product not less than 
600% profit. T hat isn’t business. It isn’t even wisdom! 

The “Peerless Automatic” is certainly a powerful ex¬ 
ponent of business economy that no store can afford to 
ignore. If your store is not equipped with one, write to * 
the Sparta Manufacturing Company,of South Bend, Ind., 
and let them tell you all about it. Specify “Peerless 
Automatic” when you order from your jobber. He has 
it, or if not he can get it for you. 

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166 


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The National Soda Fountain Guide 


rests upon a firm foundation. The layer 
parfait also affords an opportunity of 
introducing many ingredients not com¬ 
monly used at the soda fountain, and this 
makes it a winner with that large class 
which is always looking for something 
just a little different. The layer parfait 
may be simple or it may be served in a 
very elaborate form; in other words, it 
may be adapted to suit all tastes. It has 
so many good points that it is well 
worthy of any dispenser’s consideration. 

The layer parfait is sometimes dis¬ 
pensed in four, five, or even six layers, 
but the more layers the more work, and 
the more time consumed in dispensing. 
Three layers work very well; a layer of 
ice cream at the bottom of the glass, then 
a layer of the added ingredient, with 
a layer of ice cream to top off. Whipped 
cream is often added, and no doubt im¬ 
proves the confection, but whipped cream 
is one of those things which may be 
omitted without doing any material dam¬ 
age. It is a mistake to have a drink too 
elaborate to serve quickly. If it is a 
good drink and in demand you can not 
serve it quickly enough to fill the demand. 

We offer herewith a number of 
formulas. 

A tall, narrow tumbler makes the best 
for serving, and a six-ounce glass is 
about the right size. The stemmed tum¬ 
bler makes a beautiful glass and is used 
by some dispensers, but is more easily 
broken and somewhat harder to wash. 

Almond Parfait. 

One layer of ice cream, then a layer 
of chopped almonds, then a layer of ice 
cream to fill glass. Top with whipped 
cream. Vanilla ice cream is commonly 
used, although chocolate is often substi¬ 
tuted, and a nice variation is made by 
using a layer of each. Serve with a 
spoon. The customer is supposed to mix 
the nuts with the ice cream to suit his 
or her taste. A variation of this is to 


serve thinner layers, first ice cream, then 
nuts, ice cream, nuts, topping off with 
ice cream, or five layers in all. A beauti¬ 
ful parfait if you have the time to serve 
it. Whole almonds are sometimes used, 
but the chopped nuts make a better par¬ 
fait. 

Angel Food Parfait. 

A layer of chocolate ice cream to fill 
one-third of the glass, then a layer of 
angel food of the same thickness, then 
a layer of vanilla ice cream to fill glass. 
Top with whipped cream, if desired. 

Crumble the angel food and place it 
in the glass lightly, but do not allow it 
to become packed or weighted too much 
by the ice cream above. This makes an 
unusual confection and a nice one. Well 
worth trying. 

Apple Parfait. 

A winter parfait. A layer of ice cream, 
then a layer of apples cut into small 
pieces, then a layer of ice cream. A 
dash of cranberry syrup over all adds to 
the compound. Try to get apples that 
are sweet and fully ripe. 

Apple Sauce Parfait. 

Something novel for winter. A layer 
of ice cream, then a layer of apple sauce, 
topping off with another layer of ice 
cream. Apple butter parfait may be 
served in the same manner. Winter 
specialties in ice cream compounds are 
hard to find, and the novelty of this one 
helps to sell it. 

Apricot Parfait. 

A layer of ice cream, a layer of pre¬ 
served apricots sliced into medium-sized 
pieces, and top off with a layer of ice 
cream. A little whipped cream adds to 
the compound. 

Banana Parfait. 

A layer of ice cream, a layer of sliced 
bananas, a layer of ice cream to fill glass. 


















The Laver Parfait 


Pour a dash of banana syrup over all and 
top off with whipped cream, if desired. 
This affords a fresh fruit parfait when¬ 
ever bananas are in season, which means 
practically all the time. 

Blackberry Parfait. 

Nothing finer in the season. A layer 
of'vanilla ice cream, a layer of fresh, 
ripe blackberries, a layer of strawberry 
ice cream. A dash of blackberry syrup 
may be poured over all, although this is 
not absolutely necessary. Top with 
whipped cream, if desired. 

A parfait of this kind, served during 
the season of fresh berries, will attract 
a great deal of attention and win many 
friends for your soda fountain. They 
are easy to prepare and they are hard to 
surpass. Topped with a fine, large berry, 
with leaf and stem attached, you have a 
parfait that is a picture, and one which 
will gain the approval of the most jaded 
epicure. The finest berries should be laid 
aside for decorative purposes, and if you 
can secure a few each day with stems 
attached, they will amply repay the 
trouble. 

Cake Parfait. 

A layer of vanilla ice cream to fill 
one-third of glass, then a layer of any 
kind of cake desired to fill another third, 
then a layer of vanilla ice cream to fill 
the glass. Crumble the cake and place 
it in the glass lightly, but do not pack. 
A dash of strawberry syrup over all will 
add to the confection. Various kinds of 
ice cream may be used. Top with whipped 
cream, if desired. 

Cherry Parfait. 

A layer of vanilla ice cream to fill 
one-third of glass, then a layer of whole 
candied cherries to fill another third, 
then a layer of vanilla ice cream to fill 
glass. Pour a dash of the liquor which 
the cherries came in over the whole. 


The contrast between the bright red 
cherries and the vanilla ice cream makes 
a very handsome confection. 

Top with a whole cherry. 

Chocolate Drop Parfait. 

A layer of vanilla ice cream to fill 
one-third of glass, then a layer of choco¬ 
late drops to fill another third, then a 
layer of vanilla ice cream to fill glass. 
Something out of the ordinary and popu¬ 
lar with young ladies. 

Cocoanut Parfait. 

A layer of chocolate ice cream to fill 
one-third of glass, then a layer of cocoa- 
nut to fill another third, then a layer of 
chocolate ice cream to fill the glass. The 
contrast between the white cocoanut meat 
and the dark chocolate ice cream is strik¬ 
ing. 

This is an unusual combination and 
will prove a trade-winner. In five thin¬ 
ner layers it shows up in a still more 
striking fashion. Top with whipped 
cream. 

Cranberry Parfait. 

Fill the glass with vanilla ice cream, 
packing it rather tightly. Now take a 
round glass mixing rod and make four 
holes in the ice cream at the edge of 
the glass and equidistant from each 
other. Let these holes extend to the 
bottom of the glass. Now fill each hole 
with heavy cranberry syrup. The con¬ 
trast between the bright red syrup and 
the vanilla ice cream is very fine, the 
red syrup showing in four columns 
through the glass. A winter novelty and 
suitable for Thanksgiving or Christmas 
especially. Top with whipped cream, if 
desired. 

Currant Parfait. 

A layer of vanilla ice cream, a layer 
of currants, and a layer of vanilla ice 
cream to fill glass. A dash of currant or 


158 













\ 

The National Soda Fountain Guide 


any red syrup over all. A very hand¬ 
some combination. 

Chopped Nut Parfait. 

Mix the nuts desired, chop and keep in 
a convenient place. Serve a layer of ice 
cream, a layer of chopped nuts, and a 
layer of ice cream to fill glass, or serve 
in five layers, if desired. Pour a dash 
of some syrup over all. An elegant par¬ 
fait may be served in this manner. 

Chop Suey Parfait. 

Mix dates, raisins and figs in equal 
proportions and add a little shredded 
cocoanut and a little citron. Chop these 
ingredients and mix with a heavy syrup, 
just enough to enable you to handle the 
mixture readily. 

Serve a layer of ice cream, a layer 
of the chop suey mixture, and a layer of 
ice cream to fill the glass. Chopped nuts 
may be also added to the chop suey mix¬ 
ture. 

Crushed Fruit Parfait. 

A layer of ice cream, a layer of any 
crushed fruit desired, and a layer of ice 
cream to fill the glass. Or serve in five 
layers, if desired. Some very fine com¬ 
binations may be dispensed in this man¬ 
ner. 

One especially good combination con¬ 
sists of crushed pineapple, crushed rasp¬ 
berry and crushed strawberry, mixed in 
equal proportions with a few chopped 
cherries added. In serving crushed fruits 
in layers have them solid, with very little 
syrup, just enough to enable you to work 
the mixture. These are trade-winners. 

Date Parfait. 

A layer of strawberry ice cream, a 
layer of dates, whole or chopped, a layer 
of vanilla ice cream to fill glass. Top 
with whipped cream and a whole date. 


Fig Parfait. 

A layer of ice cream (any kind de¬ 
sired), a layer of chopped figs, a layer 
of ice cream to fill glass. Top with 
whipped cream and a whole fig. Chopped 
figs are best to use for layer dispensing, 
as the whole fig can hardly be eaten 
with a spoon. 

Filbert Parfait. 

A layer of ice cream, a layer of chopped 
filberts and a layer of ice cream to fill 
glass. Pour a dash of syrup over the 
whole and sprinkle a few filbert meats 
on top. In selecting a syrup for such a 
purpose, try to tsecure a color contrast. 
Strawberry syrup, for instance, shows up 
w r ell with vanilla ice cream, whereas 
vanilla syrup would not afford you a 
contrast. In these fancy compounds 
always cater to the eye as well as to the 
palate. Unusual ingredients for topping 
off are useful, preserved ginger and 
citron, for instance. 

Fresh Fruit Parfait. 

A layer of ice cream, a layer of fresh 
fruit or fresh berries, another layer of 
ice cream to fill glass. There are no 
combinations more delicious than these. 
Nothing is finer than fresh fruit in 
season, and if you will pay some atten¬ 
tion to this specialty you can secure the 
very cream of the trade. 

Ginger Parfait. 

A layer of ice cream, a layer of pre¬ 
served candied ginger, a layer of ice 
cream to fill glass. Top with a piece of 
candied citron. 

This is more useful, perhaps, as a 
novelty than in any other way. 

Gingerbread Parfait. 

A layer of vanilla ice cream, a layer 
of gingerbread, a layer of strawberry ice 
cream. A dash of strawberry syrup over 
all. Crumble the gingerbread but do not 


159 















The Layer Parfait 


pack too tightly. The contrasting colors 
make this a very effective parfait, and it 
is quite a novelty in its way. 

Gingersnap Parfait. 

This must be served in a glass sufficient 
in diameter to admit a whole gingersnap. 
A layer of ice creain (rather a thin 
layer), then a fresh gingersnap, then a 
layer of ice cream, a gingersnap, and so 
on to fill glass. Five or even seven layers 
may be used. The gingersnaps must not 
be too hard to be eaten with a spoon. 
This makes a great novelty around a 
girls’ school, or with people who are 
always looking for something new. Any 
kind of small, round cakes may be served 
in the same way. 

Hickory Nut. Parfait. 

An excellent seller. A layer of ice 
cream, a layer of chopped hickory nuts, 
a layer of ice cream to fill glass. Top 
with whole nut meats. Some prefer the 
hickory nut to any other in combination 
with ice cream. 

Ice Parfait. 

A layer of any sort of water ice de¬ 
sired, a layer of ice cream, and a layer 
of water ice to fill glass. 

Another combination: layer of ice 
cream, then a layer of water ice, then a 
layer of ice cream to fill glass. 

Still another: a layer of lemon water 
ice, a layer of ice cream (any kind 
desired), then a layer of orange water 
ice to fill glass. Two contrasting kinds 
of water ice may be used in combination 
with one kind of ice cream, or two kinds 
of ice cream in conjunction with one 
kind of water ice. As will be readily 
seen numerous combinations are possible, 
and this combination of ice cream and 
water ice makes a very popular parfait. 

Jam Parfait. 

A layer of ice cream, a layer of any 
kind of jam desired, and a layer of ice 


cream to fill the glass. Something out 
of the ordinary, and consequently a good 
seller with certain classes. 

Jelly Parfait. 

Another novelty along the same lines. 
A layer of ice cream, a layer of any kind 
of jelly desired, and a layer of ice cream 
to fill the glass. Red currant jelly used 
in conjunction with vanilla ice cream 
offers a striking contrast. A good leader. 
Top with a dab of jelly. 

Lemon Ice Parfait. 

A layer of lemon ice, a layer of vanilla 
ice cream and a layer of lemon ice to 
fill the glass. An excellent combination 
and a popular parfait. The arrangement 
may be altered and a layer of lemon ice 
served between two layers of vanilla ice 
cream. 

Maple Parfait. 

A layer of ice cream, a layer of maple 
sugar and a layer of ice cream to fill 
glass. Have the maple sugar in granules 
so that it may be eaten with a spoon. 
A nice winter novelty. A dash of cran¬ 
berry syrup over all adds to the combi¬ 
nation, or any red syrup will do. 

Marmalade Parfait. 

A layer of ice cream, a layer of any 
kind of marmalade desired, and a layer 
of ice cream to fill the glass. A good 
parfait to advertise in connection with 
afternoon tea. Top with a dab of mar¬ 
malade. 

Marshmallow Parfait. 

A layer of ice cream, a layer of marsh¬ 
mallows and a layer of ice cream to fill 
the glass. Chocolate ice cream goes very 
well and affords a strong contrast to 
the white marshmallows. A good com¬ 
bination to run near a girls’ school. 

Melon Parfait. 

To be served during the watermelon 
season. A layer of ice cream, then a 



















The National Soda Fountain Guide 


layer of watermelon cut into cubes, then 
a layer of ice cream to fill the glass. 
Have the ice cream layers thin and the 
melon layer thick. Top with a cube of 
melon. 

Anything in the way of a fresh fruit, 
berry, or melon makes an excellent par- 
fait, and will usually be found to be a 
good seller. 

Mutt and Jeff. 

A layer of vanilla ice cream one inch 
deep, rest of the glass filled with choco¬ 
late ice cream packed tight. Top with 
whipped cream. 

The two layers represent the dispro¬ 
portionate sizes of Mutt and Jeff, of 
newspaper fame. 

Nut Salad Parfait. 

The nut salad mixture is made by mix¬ 
ing one pound of chopped mixed nuts 
with one pint of crushed strawberry, one 
pint of crushed pineapple and one-half 
pint chopped cherries. 

To serve, use one layer of ice cream, 
one layer of this nut salad mixture and 
one layer of ice cream to fill glass. Top 
with whipped cream. An elegant parfait 
and one which brings a good price. 

Orange Parfait. 

Cut a small, sweet orange into slices 
(seedless oranges are the best kind) 
and trim the slices so that they will go 
into your parfait glass. Now a layer of 
vanilla ice cream, a slice of orange, a 
layer of ice cream, and so on to form 
five layers. A beautiful parfait. 

Orange Ice Parfait. 

A layer of orange ice, a layer of ice 
cream, and a layer of orange ice to fill 
the glass. Or serve a layer of orange 
ice between two layers of ice cream. 
Top with a slice of fresh orange. 

Peach Parfait. 

A layer of ice cream, strawberry or 
vanilla, a layer of fresh sliced peaches 


and a layer of ice cream to fill the glass. 
Pour a dash of rich cream over all. You 
can get no finer parfait than this. Use 
ripe peaches, carefully selected, and dur¬ 
ing the season you can serve a parfait 
second to none. 

Crushed peaches and preserved peaches 
may be used when no fresh fruit is at 
hand. 

Pear Parfait. 

Another fine specialty. Use ripe, juicy 
pears. A layer of ice cream, a layer of 
pear in small slices and a layer of ice 
cream to fill the glass. 

Pecan Parfait. 

A layer of ice cream, a layer of 
chopped pecans and a layer of ice cream 
to fill glass. Top with whole nut meats. 
A peanut parfait may be served in the 
same manner. 

Pineapple Parfait. 

A layer of ice cream, a layer of fresh 
pineapple cut into small cubes, and a 
layer of ice cream to fill glass. Top 
with a slice of pineapple. Preserved 
pineapple or crushed pineapple may be 
used when the fresh fruit can not be 
secured. 

Pistachio Parfait. 

A layer of ice cream, a layer of 
chopped pistachio nuts and a layer of ice 
cream to fill the glass. Pour a dash of 
bisque syrup over all. Dress with whole 
nut meats. 

Plum Parfait. 

Made from the fresh fruit this is a 
very fine parfait. Remove the seeds from 
some ripe plums and keep- in a con¬ 
venient place. A layer of vanilla ice 
cream, a layer of plums and a layer of 
vanilla ice cream to fill glass. Whether 
the plums be red or purple the contrast 
is very fine. Preserved plums may also 
be used when the fresh fruit is not in 
season. 


161 
























Special Drinks 


Prune Parfait. 

A layer of ice cream, a layer of prunes 
(the seeds having been removed) and 
a layer of ice cream to fill the glass. 
A dash of prune juice over all. 

This parfait is run as a sort of mild 
joke by a druggist in a college town and 
is a great favorite with the college boys. 
It is locally known as “Boarding-house 
Favorite,” and has other facetious names. 

Raisin Parfait. 

A layer of ice cream, a layer of seeded 
raisins, and a layer of ice cream to fill 
the glass. This makes a good winter 
parfait with a dash of cranberry syrup 
added. Top with a spray of raisins on 
the stem. 

Raspberry Parfait. 

A layer of vanilla ice cream, a layer 
of red raspberries, a layer of vanilla 
ice cream, a layer of black raspberries, 
a layer of vanilla ice cream to fill the 
glass; a five-layer parfait. 

This made a “crackerjack” seller last 
season in a Broadway drug store at a 
good price. .When you dispense a par¬ 
fait like this you dispense something that 
no druggist on earth can surpass. A 
magnificent parfait in every respect. 

Raspberry parfait may also be dis¬ 
pensed in three layers, using black or 
red raspberries with a dash of raspberry 
syrup over all. 

Salad Parfait. 

Make a fruit salad as follows: dates, 
Yz pound; pineapple, j /2 pound; cherries, 
1 pint; raisins, pound; cocoanut, 4 
ounces; preserved citron, 1 ounce. Seed 
the dates and raisins and mix and chop 
these ingredients. Add enough heavy 
syrup to enable you to work the' mixture 
readily. 

Serve a layer of ice cream, a layer of 
this fruit salad mixture and a layer of 
ice cream to fill the glass. Top with a 


cube of candied ginger. A very high- 
class parfait. 

Strawberry Parfait. 

A layer of vanilla ice cream, a layer 
of fresh, ripe strawberries and a layer 
of vanilla ice cream to fill the glass. 
Pour a dash of rich cream over the whole 
and top with a strawberry, preferably 
on the stem. This furnishes a fresh 
fruit parfait second to none. Using good 
cream and selected strawberries you can 
build up a reputation on this confection 
that will bring many customers to your 
soda fountain. 

Streaked Strawberry Parfait. 

A thin layer of vanilla ice cream, a 
layer of strawberries only one berry 
deep, then a thin layer of ice cream, a 
single layer of berries, and so on to fill 
the glass. 

A Broadway druggist dispensed this 
parfait last season under the above name, 
and it made a beautiful parfait, also a 
trade-winner. 

Violet Parfait. 

A layer of strawberry ice cream, a 
layer of candied violets and a layer of 
chocolate ice cream to fill the glass. 
Sprinkle a few candied violets on top. 
An expensive parfait for wealthy people 
who are looking for something different. 

Walnut Parfait. 

Considered by many to be the king of 
nut confections. A layer of ice cream, 
a layer of chopped walnuts and a layer 
of ice cream to fill the glass. Top with 
whole nut meats. 

SPECIAL DRINKS. 

By special or “fancy” drinks we mean 
such mixtures as are made up from two 
or more syrups or other ingredients. In 
getting up such drinks it is not well to 
have too rhany ingredients. Three or 

















The National Soda Fountain Guide 


four are enough. If you have more the 
time taken in mixing the drink is apt 
to be too great to make it a desirable 
addition to your list of sellers. There 
are fancy drinks in use with as many as 
twelve ingredients. It is doubtful if such 
drinks make desirable sellers. The time 
taken for mixing is too long, and with 
so many ingredients one is apt to coun¬ 
teract another and sometimes a non¬ 
descript mixture is the result. On the 
other hand, in the case of a drink with 
only two or three ingredients, one in¬ 
gredient is intended to bring out the fine 
points of another, and when this end is 
attained a pleasing blend is the result. 

Experimenters should bear these things 
in mind. Special drinks offer a wide 
field to a dispenser who is inclined to 
experiment, and all druggists may well 
encourage experiments conducted along 
intelligent lines. You can not get up a 
good drink by throwing a lot of ingredi¬ 
ents indiscriminately together. Choco¬ 
late will not go well with lime juice, but 
harmonizes nicely with coffee or vanilla, 
or with both. A dash of acid adds noth¬ 
ing to vanilla syrup, but added to a fruit 
syrup it will bring into greater prom¬ 
inence the distinctive flavor of the fruit. 
Such fundamental facts should be kept 
in mind when experimenting with special 
drinks. 

The dispenser who gets up a good 
special drink has an asset. It will bring 
customers into the store, and it is some¬ 
thing that other dispensers may find it 
hard to imitate. Such drinks make wel¬ 
come additions to the list of sellers. Be 
cautious in putting a freak drink on your 
list. By this, we mean a drink which 
is only intended to sell for a short time. 
The trouble is that some few customers 
will continue to call for it, sometimes 
only to be obstinate, it would seem. You 
either have to turn these customers down 


or carry a special drink for the benefit 
of a few, under which circumstances it 
may not pay. Therefore, as a general 
rule, it is well not to add a drink to 
your list unless you expect to maintain 
it as a regular seller. 

The name of a special drink usually 
means nothing in particular, and may 
be changed to suit conditions. A good 
name will sometimes sell a poor drink 
for a week or two, but it will not sell 
it indefinitely. A good name attached to 
a good drink, however, makes a strong 
combination. In dispensing, fancy drinks 
should be well mixed, not merely thrown 
together. A fair amount of care in mix¬ 
ing will bring ample reward in the ex¬ 
cellence of the drinks and the resulting 
sales. In giving formulas for fancy 
drinks we have confined ourselves to such 
drinks as may be easily and quickly pre¬ 
pared, and containing only such ingredi¬ 
ents as every druggist is likely to have 
at hand. We believe that such special 
drinks yield the best results. 

Alice Rose. 

One-half ounce strawberry syrup, one- 
half ounce peach syrup, one-half ounce 
rose syrup. Serve with cream and fill 
glass with plain soda, using fine stream 
freely. A drink for girls. May be served 
with ice cream, if desired. 

Ambrosia. 

One ounce raspberry syrup, one-half 
ounce lemon syrup, one-half ounce grape 
juice. Add shaved ice and fill glass with 
plain soda. 

Serve solid. Garnish with a whole 
slice of orange placed across the top of 
the drink, with two straws thrust through 
the center of the orange. This makes a 
very effective way to dress various drinks 
that are served solid and do not contain 
cream. 




163 








Special Drinks 


American Girl. 

One ounce chocolate syrup, one-half 
ounce coffee syrup, one-half ounce vanilla 
syrup, one ounce of cream. Fill glass 
with plain soda, using fine stream moder¬ 
ately. This makes a sweet drink and one 
containing the syrups most popular with 
young girls, hence its name. 

Angostura Cooler. 

One ourice orange syrup, one ounce 
pineapple syrup, a liberal dash of Angos¬ 
tura bitters. Add crushed ice and fill 
glass with plain soda. Serve solid. A 
drink popular with men. 

Arctic Drift. 

One-half ounce pineapple syrup, one 
ounce cherry syrup. Add crushed ice 
sufficient to half fill the glass, and finish 
with plain soda. Serve solid. Garnish 
with a slice of pineapple, or with candied 
cherries, using both, if desired. 

Baltimore Flip. 

One ounce orange syrup, one ounce 
pineapple syrup; add one egg and some 
shaved ice. Shake, strain and fill glass 
with plain soda, using fine stream moder¬ 
ately. Top with grated nutmeg. 

Banana Favorite. 

Banana syrup, one ounce and a half; 
vanilla ice cream, one portion. Add half 
a banana, slicing the banana in thin 
slices crosswise, and fill glass with plain 
soda, using fine stream freely. 

Serve with an ice cream spoon. 

Baseball Flip. 

One ounce strawberry syrup, one ounce 
pineapple syrup, add one egg and some 
crushed ice. Shake, strain and fill glass 
with plain soda, using fine stream moder¬ 
ately. Top with powdered cinnamon. 

Blackberry Sangaree. 

Blackberry syrup, one ounce; grape 
juice, one ounce; juice of half a lemon. 


Add crushed ice and fill glass with plain 
soda. 

Serve solid. Garnish with fresh black¬ 
berries, if same are in season. If not, 
use one whole slice of orange, with two 
straws thrust through its center. A 
cooling and delightful drink. 

Broadway Sour. 

One ounce lemon syrup, one-half ounce 
orange syrup, juice of half a lime, one 
dash acid phosphate. Add shaved ice 
and fill glass with plain soda. Serve 
solid. Garnish with a slice of lemon. A 
drink for inert. 

Bronx Sour. 

Draw into a ten-ounce tumbler one 
ounce of simple syrup. Squeeze half a 
grapefruit into the glass and fill the glass 
with crushed ice. Now draw as much 
plain soda as the glass will accommodate. 
This combination is popular as a “bracer” 
before breakfast. 

Catawba Sangaree. 

One-half ounce lemon syrup, one-half 
ounce orange syrup, one ounce Catawba 
wine. Add plenty of crushed ice and fill 
the glass with plain soda. Serve solid. 
Garnish with slice of orange. If not 
sufficiently sweet to suit customer’s taste, 
increase the amount of orange syrup. A 
sangaree, however, is not supposed to be 
very sweet. 

Charlotte Russe. 

One and a half ounces of peach syrup, 
one scoop of vanilla ice cream, one egg. 
Shake up egg and syrup with a little 
crushed ice, strain, add the ice cream 
and fill glass with plain soda, using fine 
stream freely. This makes a “fluffy” 
drink, in appearance somewhat like a 
charlotte russe, hence the name. A nice 
drink for ladies and children. 

Cherry Cooler. 

Cherry syrup, one ounce and a half; 
juice of half a lemon; grape juice, half 














The National Soda Fountain Guide 


an ounce. Add shaved ice and fill glass 
with plain soda. Serve solid. Garnish 
with two whole cherries on toothpicks. 

A drink popular with men. 

Chocolate Lunch. 

Chocolate syrup, one ounce and a half; 
malted milk, a heaping teaspoonful; one 
egg; cream, one-half ounce. Add a little 
shaved ice, shake, strain and fill glass 
with plain soda, using fine stream moder¬ 
ately. These “lunch” drinks are becom¬ 
ing very popular with both women and 
men, and are being featured extensively 
at many fountains. 

Crackers and wafers go well with such 
drinks. A number of combinations are 
possible, but chocolate seems to be the 
favorite base. We can not get away from 
the fact that chocolate is the backbone 
of the soda water business. 

Chocolate Mint. 

Bruise a few sprigs of mint to get the 
flavor, add one ounce and a half of choco¬ 
late syrup, one scoop vanilla ice cream 
and fill glass with plain soda. Decorate 
with a spray of mint. A bowl of fresh 
mint makes an attractive addition to any 
soda counter. The mint looks cool and 
green and has a delightful fragrance. 

Cider. 

Sweet cider is a favorite with many 
people, and there are stores which do a 
very good business in this beverage alone. 
The druggist may well go after some of 
this trade, as it is easily handled and is 
trade which might not otherwise come to 
him. Keep the cider on ice and serve 
it moderately cold in small, thin glasses. 

Claret Glacier. 

Lemon syrup, one ounce; orange syrup, 
half an ounce. Add a large scoop of 
crushed ice, fill glass to within a short 
distance of the top with plain soda, and 
float one ounce of claret on top. Dec¬ 


orate with slice of pineapple or orange. 
A spray of fresh mint makes a pretty 
additional decoration. This drink calls 
for plenty of shaved ice. 

Claret Sangaree. 

Juice of half a lemon, juice of half 
an orange, teaspoonful powdered sugar; 
add two ounces of claret and shake these 
ingredients with some shaved ice. Strain 
and fill glass with plain soda. 

Garnish with slice of orange and spray 
of fresh mint. A delightful, cooling 
drink. 

Claret Julep. 

Bruise a spray or two of mint in the 
bottom of a mixing glass and add a tea¬ 
spoonful of powdered sugar. Fill glass 
to the brim with crushed ice, stirring the 
ice somewhat to dissolve the sugar in the 
water thus liberated. Then pour in as 
much claret as the glass will accommo¬ 
date. Bunch several sprays of fresh 
mint and stick them at the side of the 
glass; they will be held in place by the 
crushed ice. Garnish with whole cherries, 
a slice of orange or other fruit. If the 
drink is not sweet enough to suit the 
customer, add a little more sugar. Slight 
practice will enable you to gauge the 
correct amount of sugar and turn out a 
drink that is just right. Do not bruise 
the mint too much. Just a slight crush¬ 
ing is sufficient. 

Coffee Shake. 

Coffee syrup, two ounces; milk, four 
ounces. Add shaved ice and shake thor¬ 
oughly. Fill glass with plain soda, using 
fine stream moderately. A drink popular 
with coffee lovers, although some will 
not want quite so much syrup. A good 
coffee drink will win trade that will stick 
to you through thick and thin, for the 
true coffee lover thinks no coffee so good 
as his own favorite brand. Get him in¬ 
terested. and he will stick to you. 


















J 


Special Drinks 


College Puff. 

Chocolate syrup, one ounce; coffee 
syrup, one ounce; cream, one ounce. 
Whip white of one egg in separate glass, 
add to other ingredients, shake, strain 
and fill glass with plain soda, using fine 
stream moderately to give the drink a 
“fluffy” effect. 


ounce and a half. Add plenty of shaved 
ice and plain soda to fill glass. If not 
sweet enough, add a little powdered sugar 
to suit taste of customer, or the amount 
of pineapple syrup may be increased. 
Garnish with sliced pineapple and fresh 
berries in season. 

Fruit Punch. 


Cream Drinks. 

The dispenser should bear in mind that 
cream drinks foam considerably and con¬ 
tain less plain soda than solid drinks. 
Two ounces of syrup in a cream drink 
will make the finished product much 
sweeter than when the drink is served 
solid. 

Cream drinks should not be decorated 
with fruits or berries. 

Egg Chocolate. 

Chocolate syrup, one ounce and a half; 
one egg; cream, one ounce; a little more 
will improve the drink. Shake these in¬ 
gredients with some shaved ice, strain 
and fill glass with plain soda, using fine 
stream moderately. This is a drink pop¬ 
ular with ladies and is having a big run 
just now. If you haven’t tried this drink 
as yet, give it a trial. 

Egg Coffee. 

Proceed as in mixing “Egg Chocolate,” 
using coffee syrup as a base. A good 
seller. 

Egg Combination. 

Use a scant ounce of chocolate syrup 
mixed with a scant ounce of coffee syrup 
as a base, and proceed with the other 
ingredients as in mixing “Egg Chocolate.” 
Or use a combination base consisting of 
one-half ounce vanilla syrup, one-half 
ounce chocolate syrup and one-half ounce 
coffee syrup. 

Elysian Punch. 

Juice of half an orange; pineapple 
syrup, one-half ounce; grape juice, one 


Pineapple syrup, one ounce; raspberry 
syrup, one-half ounce; juice of half a 
lemon. Add plenty of shaved ice and fill 
glass with plain soda. Garnish with fresh 
fruit. Almost any combination of fruit 
syrups, with the addition of the lemon 
juice, may be served. A delightful, cool¬ 
ing drink. 

A ripe strawberry, with the stem left 
attached, makes a beautiful addition in 
decorating a drink. Select for this pur¬ 
pose the finest berries and keep a bowl 
of powdered sugar at hand. Dip the 
berry in powdered sugar just before 
adding it to the drink, and try to place 
it on the ice, so that the sugar will not 
be too easily washed away. A touch of 
this kind will win you a reputation. 

Ginger Ale Glacier. 

Serve in a mineral tumbler, or tall, 
narrow glass. Fill glass nearly to the 
top with crushed ice and then pour in as 
much ginger ale as the glass will hold. 
A delightful way to serve ginger ale. 

Ginger Ale Rickey. 

Powdered sugar, one teaspoonful; juice 
of one lime. Add half a glass of shaved 
ice and fill tumbler with ginger ale. 
Serve in a mineral tumbler or special 
glass holding eight to nine ounces. A 
drink for men. These rickeys are popu¬ 
lar with men. 

Grape Fruit Bracer. 

Squeeze half a shaddock or grapefruit, 
add one teaspoonful powdered sugar to 
the juice thus obtained, plenty of shaved 


\ 


166 












The National Soda Fountain Guide 


ice and fill glass with plain soda. Popu¬ 
lar at some fountains as a morning 
“bracer.” Gives the bitter-sweet effect 
of the grapefruit. 

Grape Glacier. 

Serve in a mineral tumbler or tall, 
narrow glass. Fill glass nearly to the 
top with crushed ice and then pour in 
as much grape juice as the glass will 
hold. A splendid way to serve grape 
juice. 

Grape Goblet. 

• ) i 

Serve in a stemmed goblet or large 
glass. One ounce pineapple syrup; three 
ounces grape juice. Add plenty of shaved 
ice and fill glass with plain soda. Gar¬ 
nish with sliced pineapple. 

Grape Julep. 

Bruise a spray of fresh mint slightly 
in the bottom of a glass, add one tea¬ 
spoonful powdered sugar and a little 
shaved ice. Stir the ice until the sugar 
is dissolved in the water thus liberated; 
it will only take a minute. Then fill the 
glass with shaved ice and pour in three 
ounces of grape juice, filling up the glass 
with plain soda. 

' Garnish with a slice of orange or any 
fruit in season. 

As the final touch group several sprays 
of fresh mint and stick this bunch of 
mint in the ice at the side of the glass. 
Simple syrup may be substituted for the 
sugar-and gives a quicker process. 

Another way to make a julep is as 
follows: Bruise the mint in the bottom 
of the glass, then fill the glass to the top 
with crushed ice packed rather tightly. 
Then pour in as much grape juice as the 
Mass will accommodate and decorate 

o 

with fruit and a bunch of mint. 

These juleps make attractive novelties 
during the hot months. The mint is 
pleasing to the eye and the finished drink 
is very handsome. 


Grape Lemonade. 

Make an ordinary seltzer lemonade and 
float "one ounce of grape juice at the top. 
No handsomer or more refreshing drink 
than this. Decorate with cherries or 
fresh berries in season. 

Honey Drinks. 

Strained honey may be served to ad¬ 
vantage with special drinks. 

One ounce of orange syrup with one 
ounce of strained honey makes a good 
combination. One ounce of pineapple 
syrup with one ounce of honey is another 
good blend. Add shaved ice and plain 
soda to fill glass. Mix by pouring, as 
honey is heavy and does not stir so easily 
as an ordinary fountain syrup. Do not 
serve too long a drink. 

Iced Coffee. 

This is growing rapidly into popular 
favor. Fill large glass with crushed ice 
and then pour in as much cold coffee as 
the glass will hold. Allow customer to 
sweeten to taste. Serve with crackers or 
wafers. A good drink to advertise. 

Iced Tea. 

Nothing better as a thirst quencher. 
Serve same as iced coffee, with the addi¬ 
tion of a slice of lemon. Try to serve a 
product that will be light in color, not 
dark. A little care guarantees a superior 
drink and the profit is large. 

Lime Lemonade. 

» 

Make an ordinary seltzer lemonade 
and add the juice of half a lime. A 
good drink, with an attractive name. 

Lime and Pine. 

Pineapple syrup, two ounces; juice of 
half a lime. Add shaved ice and fill 
glass with plain soda. Serve solid. Gar¬ 
nish with a slice of pineapple. 


167 


I 
















Minted Ginger. 


*> 


Special Drinks 


Bruise a few sprigs of fresh mint; add 
two ounces ginger syrup, shaved ice, and 
fill glass with plain soda. Decorate with 
a small bunch of fresh mint. A little 
powdered sugar sprinkled on the mint 
adds to the appearance of the drink. 

Nectarine. 

One ounce peach syrup; one-half ounce 
vanilla syrup; one-half ounce strawberry 
syrup; one ounce fresh cream. Fill glass 
with plain soda, using fine stream moder¬ 
ately. A “fluffy” drink. 

Peach Parfait. 

Serve in a tall, narrow glass. One 
spoon crushed peaches, one spoon vanilla 
ice cream, one spoon crushed peaches, 
one spoon ice cream, to make four layers. 
Pour one ounce peach syrup over all. A 
splendid parfait. Serve with a small 
spoon. The parfait is getting to be very 
popular and is well worth a trial. 

A layer parfait may be served in this 
manner with any crushed fruit which 
happens to be at hand, or with fresh 
fruits and berries in season. 

Peche Melba. 

Slice one ripe peach and place the 
slices in a sundae glass or small dish. 
Over these slices place one scoop vanilla 
ice cream. 

Pour one ounce heavy peach syrup 
over all. A delightful confection, with 
an attractive name. 

Root Beer in Steins. 

A fine way to serve root beer. Place 
a large, clean cube of ice in a suitable 
bowl, and around this mass a quantity 
of crushed ice. 

Bury your steins in this crushed ice 
and they will keep thoroughly chilled, 
besides forming a most attractive picture 
on a hot day. Bowls and steins in suit¬ 


able sets are on sale by the various 
manufacturers. 

A proposition of this kind will make 
business for you. Anybody can serve 
root beer, but if you will serve it in 
a distinctive manner like this, you can 
draw custom for many blocks. 

Spa Sherbet. 

One ounce grape juice, one ounce 
heavy pineapple syrup, juice of half a 
lime. Add plenty of shaved ice and fill 
glass with plain soda. 

If you are using a light pineapple 
syrup, increase the quantity. 

If mint is at hand, decorate with a 
spray of fresh mint. 

Solid Drinks. 

Solid drinks require a little more syrup 
to the tumbler than do cream drinks, 
which foam. Solid drinks may be dec¬ 
orated to suit the taste of the dispenser. 
Sliced or whole fruits, fresh berries, 
fresh mint, almost anything calculated to 
please the eye, makes a good decoration. 
Tasteful decorations win many custom¬ 
ers, for, after all, it is often only in 
minor details that one druggist's soda 
differs from another’s. 

Square Lunch. 

Various combinations are served under 
this name, which describes itself. A 
popular one consists of two ounces choc¬ 
olate syrup, one egg, one ounce of cream, 
one teaspoonful of malted milk. 

Shake these ingredients in a shaker 
with a little shaved ice, strain and add 
plain soda to fill glass, using fine stream 
moderately. 

Tea, Moorish Style. 

Fill tall glass with crushed ice and 
pour in as much fresh cold tea as the 
glass will accommodate. Take a spray 
of fresh mint and bruise it with lumps of 
sugar, which will impregnate the sugar 



168 
















The National Soda Fountain Guide 


with the mint flavor. Sweeten the tea 
with these lumps of sugar and crown 
the glass with a spreading bunch of fresh 
mint. 

Tea at the fountain has not received 
the consideration it deserves. It is one 
of the best of thirst-quenchers and pleases 
people who do not care very much for 
carbonated drinks. The dispenser should 
aim to catch all classes. 

Tea Punch. 

Make up four quarts of ordinary 
breakfast tea ; add three lemons and one 
orange, sliced. Sweeten to suit. Place 
in bowl and add a large block of pure 
ice. Serve in tall glasses. This is a 
variation of iced tea, but a great drink, 
and a different way of serving never 
hurts. 

Violetta. 

One ounce orange syrup, one ounce 
violet syrup; add shaved ice and fill glass 
with plain soda. Decorate with sliced 
orange or other fruit. 

Wonderade. 

Juice of half an orange; juice of half 
a lemon; juice of half a lime. Add 
shaved ice and fill glass with plain soda. 
Sweeten to suit with powdered sugar. 
Garnish with slice of orange. 

Advertising Special Drinks. 

In connection with special drinks arises 
the important question of advertising the 
same. We can not impress upon dis¬ 
pensers too strongly the necessity of 
advertising special drinks. You must 
advertise special drinks if you expect to 
sell them. If you have a nice special 
drink your customers will often advertise 
it very effectively by word of mouth, 
passed along the line, and this is good 
advertising, the kind that will help build 
business for you. But you should not 
depend upon this kind of advertising 


alone. Supplement it in every way. 
Your regular customers know your 
special drinks, but your casual customers 
do not, and it is just this class that you 
are trying to reach. Your regular cus¬ 
tomers belong to you already; the casual 
customer is the one you are trying to 
annex. 

Any customer is apt to walk in and 
call for chocolate soda, because every 
drug store is supposed to have chocolate 
soda constantly on tap, but no customer 
is likely to call for grape punch unless 
grape punch is being advertised. It 
would be manifestly unwise to make up 
a large quantity of grape punch and then 
wait for customers to come in and ask 
for it, without making it known to the 
general public that you had grape punch 
on sale. Take the public into your con¬ 
fidence. In fact, force your attentions 
upon the public. If you have a special 
drink let the public know it. Letter the 
front windows, paste up “snipes,” post 
placards about the store, and put a notice 
on your bulletin board, if you have one. 
Keep the glad tidings constantly on dis¬ 
play. Do not let the public get away 
from the fact that you have a certain 
special drink on sale. Shove the infor¬ 
mation concerning your soda fountain 
constantly under the public nose. 

THE FOOD FEATURE. 

It is not the province of this publi¬ 
cation to discuss the question as to 
whether or not a druggist should serve 
food at the soda counter. This is purely 
an ethical question which each man 
must settle for himself, and every drug¬ 
gist, of course, has a right to settle it 
in his own way, in so far ^s his own 
business is concerned. If, however, you 
are interested in the food feature it is 
eminently proper that we inform you what 
is being done along these lines, or point 
out what may be done. There isn’t any 
doubt in the world that a man who is 






















The Food 'Feature 


prepared to serve good food at a reason¬ 
able figure has a little bonanza, especially 
in these United States of America. 
Everybody eats, and nearly everybody 
eats lunch. Our quick-lunch emporiums 
are not a conspicuous success. In many 
of them the food is good, in many more 
the food is poor in quality and poorly 
served. In few of them is the food so 
good that it can not be improved with a 
slight application of ordinary common 
sense. 

You do not need a patent process in 
order to turn out food which will please 
the public. Nearly any housewife can 
make a better sandwich than you can 
buy at a restaurant. Why? Because 
she exercises a little care, instead of 
slapping the sandwich out and hurling it 
at you. Any enterprising druggist is 
fitted to serve food in an acceptable man¬ 
ner. The druggist is supposed to keep 
the daintiest and cleanest of stores, and, 
as a rule, he does. Many butcher shops 
are clean, but their idea of neatness is to 
sprinkle sawdust on the floor. The 
druggist stands a good many notches 
higher than this position. He stands, in 
fact, at the very top, in so far as neat¬ 
ness and cleanliness are concerned. 
This gives the druggist great advantage 
in case he wants to take up the food fea¬ 
ture.. The druggist has another great 
advantage in that ladies are accustomed 
to coming into his store. A great many 
ladies will not go into any restaurant 
where intoxicating liquors are sold. A 
great many are timorous of all restau¬ 
rants, unless they can find some place 
given up almost entirely to ladies alone, 
and there they flock. This scares off a 
certain percentage of the men, a very 
large percentage, in fact. The druggist 
seems to be about the only man who can 
catch all classes, and this gives him an 
advantage which he should not he slow 
to avail himself of. 


Most people like to go into a drug 
store. They like the atmosphere of the 
place. They like the druggist’s way of 
doing business. He is a sort of public 
benefactor, anyhow, and people generally 
think that he dispenses better stuff than 
anybody else. Should he take up the 
food feature, his good reputation extends 
to that, and he starts off with a follow¬ 
ing, where the restaurant man would 
have to build one. Now, should a drug¬ 
gist decide to take up the food feature, 
he should bear carefully in mind what 
is expected of him by the public. He is 
expected to serve dainty stuff, and right 
along these lines lie his chances of suc¬ 
cess. 

Quality vs. Quantity. 

The druggist should aim to make his 
service a little better than that of any¬ 
body else, and charge a little more for it, 
or a great deal more for it, if condi¬ 
tions so justify, for while a dime is 
twice as much as a nickel, it is only five 
cents more after all, and most people 
would rather pay it for good service. 
That is to say, the druggist, by making 
a sandwich 10% better, can easily get 
ten cents for what the restaurant or 
quick-lunch man retails for five. Do not 
figure too soon that your neighborhood 
is not a ten-cent neighborhood. The 
American people are great spenders, and 
it is one of our traits that the poorest 
of us can afford the best. Perhaps we are 
not altogether wrong. The best is gen¬ 
erally the cheapest in the long run, and 
certainly anybody is justified in paying 
more for good food. 

Passing along the docks, or in certain 
sections of almost any city, one will fre¬ 
quently see the sign: 

THE LARGEST BOWL OF SOUP 
IN TOWN FOR 5 CENTS. 

This is the slogan where quantity has 
the call over quality, but the druggist is 
able to operate along other lines than 


170 






The National Soda Fountain Guide 


these. Quantity may appeal to a certain 
small class of men who do very hard 
work, and who are not very particular 
as to the quality of the food, but even 
here quality must be taken into account. 
The food must be fairly good, or the 
sales will drop off. Quantity is not every¬ 
thing. Any workman would rather have 
a small bowl of good soup than a 
large bowl of slops, and thus we see 
that quality can never be lost sight of. 
With the vast majority of people, qual¬ 
ity probably reigns supreme. Once you 
convince them that you have the real 
goods, you can get their business. A 
druggist might well advertise: 

THE SMALLEST BOWL OF SOUP 
IN TOWN FOR TEN CENTS— 
AND THE BEST. 

The chances are that ad would get him 
more business than the other. Why? 
Because he is catering to people who 
would rather have a good bowl of soup 
than a large bowl of soup. 

Now, here is a point that should be 
remembered. In the food line, quan¬ 
tity disgusts some people. There are 
people who will lose their appetite before 
a heaping plate of food, and there are 
even some who will become slightly 
nauseated under such circumstances. Few 
of us retain the hearty characteristics of 
our ancestors, or care to sit down before 
a whole roasted sheep. Set six oysters, 
daintily arranged on the half shell, be¬ 
fore a man, and his appetite is delight¬ 
fully stimulated. Set a quart of oysters 
before him. heaped in a bowl, and the 
chances are that his appetite will 
abruptly depart. Give a man a bowl of 
excellent soup, but containing more than 
he can eat, and he will almost certainly 
go away with the idea that the soup was 
of poor grade. Give him a six-ounce 
bowl of the same soup, and he will pro¬ 
nounce it to be the best in the world. 


The point is simple enough, and we 
have all had experience along these lines. 

There was once a restaurant in one 
of our large Eastern cities which set out 
to make a feature of a fifty-cent lunch. 
The manager didn’t really want to make 
any money on this lunch. He wanted 
to advertise his restaurant. Conse¬ 
quently he gave his customers the best 
possible lunch he could put up for the 
money, and he gave them a good lunch, 
too. The only mistake he made was in 
giving them too much of it. He was too 
lavish in his quantities, serving, in fact, 
just about twice as much as the average 
person would care to eat. The conse¬ 
quence was that his lunch was never a 
success, and he never succeeded in build¬ 
ing up the class of patronage that he 
wished to reach. 

This mistake is one which should be 
avoided carefully by those who cater to 
ladies. Our American women are not 
large eaters. The average woman wants 
something dainty to nibble at, but she 
doesn't care for a large sandwich or a 
big bowl of soup. It is better all around 
for the druggist to serve small quantities 
and serve them daintily, which will add 
little to the cost of his raw materials, 
rather than to serve huge quantities of 
stuff, which will be expensive, and which 
will build up but little trade. In dis¬ 
pensing hot soda it is particularly unwise 
to serve too much. A six or eight-ounce 
mug of beef tea is about as much as the 
ordinary customer cares to consume. 
Given that quantity, properly made and 
daintily served, the beef tea tastes good 
to the last drop, and the customer leaves 
the store with plasant recollections of 
your hot beef tea. But give a customer 
more beef tea than he can drink, and he 
will go away with the belief that there 
was something wrong with that beef tea. 
If he has judgment enough to realize the 
fact that the tea was all right, but that 
the quantity was too great, he may still 


f 


171 












I 


The Food Feature 


carry away some resentment because he 
was not given just the right-sized drink. 
It is always better to give them too little 
rather than too much. 

Hot chocolate is another drink that 
kills the appetite if served in mugs that 
are too large. Clam broth is another. 
In fact, nearly all the hot drinks are in 
this class. The very appearance of a 
too-bountiful drink is apt to, and nearly 
always will, prejudice ladies against it. 
The feminine customer immediately ex¬ 
claims: “What! Must I drink all that?" 
And after this your drink may be the 
finest in the world, yet win no appro¬ 
bation. We all know the woman who 
sets a bountiful table and who urges food 
upon you to such an extent that you are 
glad to escape with your life. Her food 
may be excellent, but you dislike to sit 
at her table, because it is almost impos¬ 
sible to escape until you are thoroughly 
gorged. Our half-savage ancestors used 
to like this sort of thing, but we have 
been getting away from it for several 
hundred years. Now the tendency is all 
the other way. 

It is always well to keep an eye on 
the mugs and glasses that people leave 
upon your soda counter after ordering 
soda, hot or cold. If they are leaving- 
several ounces in the bottom of the glass, 
either something is wrong with your 
soda, or you are giving them too much 
of it, which almost amounts to the same 
thing. Now it is certainly rather rough 
on a business man to lose business be¬ 
cause he is giving his customers too much 
for their money. The proposition seems 
absurd, yet it confronts the druggist oc¬ 
casionally. 

If you will look the restaurant field 
over in your own town, you will see that 
the people who are getting the prices are 
giving quality, not quantity. Anybody 
can give a big bowl of soup, but not 
everybody can dispense a good bowl of 
soup. Not how big, but how good—that 


should be your motto. Do not get the 
idea in your head that the big show 
places are getting all the business be¬ 
cause . they are show places. They get 
some business on this account, but they 
have to deliver the real goods to hold 
any great amount of business. 

City, Town and Village. 


It is a mistake for the druggist in the 
small town to take the ground that the 
food feature is all very well for the drug¬ 
gists of the large cities, where they are 
always trying new-fangled notions, but 
that it means nothing to him. Of course, 
if a druggist wants to argue himself out 
of having anything to do with the food 
feature, this argument is as good as any. 
But there is nothing new-fangled about 
the idea of people consuming food; they 
want it in city, town, and village alike, 
although conditions, of course, vary. A 
druggist never knows what he can do 
until he tries. 

There may be excellent opportunities 
in the smaller towns, In a big city, of 
course, there is a down-town population 
which wants lunch, and this class gives 
the druggist his opportunity. But he 
has to divide the field with the restau¬ 
rant man and with the quick-lunch em¬ 
porium in all its infinite varieties. There 
may be a lunchroom in the small town; 
usually there is, and usually it is a very 
poor one. If such is the case, this gives 
the local druggist an excellent oppor¬ 
tunity if he wants to take advantage of it. 
Take the case of a county seat, having 
court days, or other big days; or take 
the case of any town where there is a 
constant stream of farmers coming and 
going. The local hotel sets a dinner and 
a supper, but for lunch, or a bite at odd 
hours, the farmer has to depend upon the 
local lunchroom, which is usually a sad 
affair, often run in connection with a 
little candy store or some other struggling 
proposition. 


172 












The National Soda Fountain Guide 


These little lunchrooms are generally 
no credit to the town, and it would really 
be a benefit to the town if the local drug¬ 
gist would take this feature into his own 
hands. A great many druggists are do¬ 
ing this throughout the country, some of 
them putting in hot soda alone, and 
others installing a food feature in con¬ 
nection with the hot soda. It has always 
been an argument of those who are op¬ 
posed to hot soda that it would never go 
in a small town, on account of being 
something new and something that the- 
local population had never been accus¬ 
tomed to. This argument is daily being 
refuted by druggists who are trying hot 
soda where it has never been tried be¬ 
fore, and who are reporting great prog¬ 
ress. The American farmer is just as 
intelligent as anybody else, and you 
don’t have to hit him with an axe. to 
make him see a point. He is just as apt 
to take to hot soda as is the city man. 

The very novelty of a thing will often 
carry it to success, and hot soda, sold in 
a town where it has never been sold 
before, will often sell better for that very 
reason. You never can tell what you can 
do until you try it out. Theorizing won't 
help you to grasp the situation any. We 
are not theorizing when we state that 
hot soda may be made a success in the 
small town, for numerous druggists are 
now reporting that they are making it a 
success. Some even report that the 
farmers, about whom they nad been 
dubious, are supporting it even better 
than the town people. It is about time 
that we get the idea out of our heads 
that the farmer is a back number. Most 
farmers are right abreast of the times, 
and some farmers are ahead of the times. 
Many a farm house has its own electric- 
light plant and other conveniences not 
found in the average city home. Decid¬ 
edly, the farmer knows a good thing 
when he sees it. 


The druggist in the small town who 
thinks that only city people know any¬ 
thing about hot soda, and who therefore 
hesitates to put it in, need hesitate no 
longer. City people are almost daily 
being brought right to his door. Through 
what agency? Why, the automobile. 
The automobile is getting more popular 
every day, which means that more and 
more people are daily running out from 
the big cities and passing through the 
smaller towns. In some locations, this 
tendency is beginning to cut a tremen¬ 
dous figure in the druggist’s affairs, 
you have the right kind of a location, 
you may have a little bonanza here. 

Last season the writer received a num¬ 
ber of reports from druggists in small 
towns who had installed hot soda and 
also food features of various kinds, and 
some of these reports were little short of 
astounding. One druggist, for instance, 
was located in a sleepy little village of 
not more than six hundred inhabitants. 
It was one of these old, old gone-to-seed 
little places, and it certainly seemed fool¬ 
hardy to try anything that smacked of 
progress in such a town. The inhabi¬ 
tants. according to the local druggist, had 
moss on their backs so deep that a herd 
of reindeer could pick up a good living 
and never wake an inhabitant up. But 
this little place was located midway be¬ 
tween two very large cities, two cities 
of the very first rank. 

There was a constant stream of auto- 
mouile travel between these two cities, 
and some very wealthy people were ac¬ 
customed to make the run. The druggist 
noticed that his cold soda business was 
picking up in summer, and he had judg¬ 
ment enough to realize that he was cater¬ 
ing to high-class trade. Before long he 
was dispensing nut sundaes, and fine 
fruit novelties only to be found at the 
very largest soda fountains, and getting 
gilt-edged prices, too. The fame of his 
fountain went abroad, and before long 



173 



























The Food Feature 


automobile parties were going out of 
their way to pass his store. Most of 
these people, you see, were out for pleas¬ 
ure ; and people who are out for pleasure 
always have the price and are always 
willing to spend. If you do not believe 
this, tell us why a hole-in-the-wall on the 
Boardwalk at Atlantic City is able and 
willing to pay a rental of $6,000 per 
year. It’s a sure thing; people who are 
out for pleasure are always willing to 
come up with the price. 

It took the druggist in question, how¬ 
ever, some time to tumble to the fact that 
he could sell hot soda in fall and winter, 
as well as cold soda in the summer 
months. It took him some time to realize 
that he could sell stacks and stacks of 
sandwiches all the year. It takes us a 
long time to get out of the rut. Here 
was a drug store which in theory had 
no chance in the world to make a suc¬ 
cess of a food feature, yet the auto¬ 
mobile craze has enabled this store to 
put in food specialties which would be a 
credit to any drug store on Broadway. 
All this business is coming to a little drug 
store in a little bit of a sleepy village. 
But we must remember that the business 
was there for several years before the 
proprietor woke up. A great many drug¬ 
gists are beginning to realize that profit¬ 
able food features may be installed under 
similar circumstances. If five hundred 
people are passing your store every day, 
and there is not a decent sandwich to be 
had for forty miles around—why can't 
you sell some sandwiches? The answer 
is very plain. 

How to Market a Sandwich. 

There are various ways of making a 
sandwich. Some dealers seem to try to 
turn out as unattractive a product as 
possible, but this is either because they 
do not know how to make a sandwich, 
or because they do not watch their help. 
If you grasp a roll firmly and bear down 


on it with a dull knife, you will eventu¬ 
ally get it open, but there will be ragged 
edges, and the center of the roll will be 
reduced to a doughy mass. The fresher 
the roll the worse the result. 

Bread crumpled up into a doughy mass 
will sometimes be rejected by a delicate 
stomach, and care should be taken to 
guard against this. It is pure careless¬ 
ness, and will not be tolerated by a vigil¬ 
ant employer. Personally, the writer 
thinks that rolls or bread used for sand¬ 
wiches ought to be at least twelve hours 
old, but there are some who will dis¬ 
agree with this. Bread right out of the 
oven is hardly suitable for sandwich use. 
Better results will be obtained if the 
bread is allowed to stand a while. The 
writer likes sandwiches made of bread 
twenty-four hours old, but this is a per¬ 
sonal liking, and others may prefer 
fresher bread. Bread and rolls should 
be cut with a bread knife, a knife with 
some edge to it. Serrated edges seem to 
give good results. You can’t cut bread 
with a dull knife, and as for rolls, it 
sj^nply ruins them, as we have pointed 
out. - A sandwich should be dainty. The 
bread should have sharp corners; it 
should be sliced, not chopped out. Just 
a little care here makes a tremendous 
difference in the appearance of your 
goods, and a consequent difference in 
their market adaptability. 

Say the bread is cut. In some lunch 
rooms the next move is to spread on a 
suspicion of butter—a mere trace. A 
slice of meat is then cut of gold-leaf 
thinness, inserted, and the sandwich is 
complete. “Not how good, but how 
cheap,” stands out all over it. Skimped 
in every detail, there is nothing appetiz¬ 
ing in such a sandwich as this. It is 
neither pleasing to the eye nor gratify¬ 
ing to the palate. The one who has to 
eat it wants to bolt it and get it out of 
sight as quickly as possible, and that is 
generally what happens in a lunch room. 



174 
















The National Soda Fountain Guide 


Now, suppose the butter is spread gen¬ 
erously and tastefully, will not the sand¬ 
wich be improved? Of course it will. 
Slice the meat so that the customer can 
really taste something. You do not want 
it cut too thick, as that would be going 
to another extreme, but you do want it to 
have some substance. These “shadow” 
sandwiches are popular with no class. By 
using a little more butter and a little 
more meat, you have improved the sand¬ 
wich 100%. But you have also increased 
the cost. Ah, there's the rub. There is 
only one way to face this situation. The 
lunch-room man may skimp at every 
point, and thus turn out a sandwich 
which will show a margin of profit at 
five cents. But the minute you add a 
little butter and a little meat, the minute 
you. turn out a really respectable sand¬ 
wich, you wipe out your margin of profit. 
You can’t skimp any further. Economy 
has reached its limit. What is to be 
done ? 

There is only one thing for the drug¬ 
gist to do. He probably can not cut the 
meat any thinner than can the lunch¬ 
room man, or spread the butter over a 
greater area. 

The five-cent sandwich yields a profit, 
say, of one cent, or 25% on its cost. The 
druggist can not afford to get into a con¬ 
test with the object of seeing what a 
cheap line of stuff he may turn out. It 
would be better for him to improve the 
sandwich, increasing the cost, and retail 
it for ten cents. If it costs him five' 
cents, he has made a profit of 100% 
gross, and if it costs him six cents, he 
can still show 66% profit, which is much 
better than the 25% profit on five-cent 
goods. Remember, when the price is 
increased, the value should be increased. 
It is not fair to charge ten cents for a 
sandwich that other people are retailing 
for five. We have nothing to do, how¬ 
ever, with the fairness of the proposition. 
We will make our statement even 


stronger—it is not good business policy 
to increase the retail price without also 
increasing values. People will soon 
catch on. To build business you must 
deal fairly. 

Put more butter on your sandwich, 
more meat, introduce a lettuce leaf with 
a dab of dressing—these are the little 
points that count. Thus you can make 
your sandwich very much better without 
increasing the cost too much. For the 
extra pains you take, you get an extra 
percentage of profit. You are entitled 
to this. You take more trouble than the 
man who slaps a sandwich together and 
throws it at the customer. You take 
more trouble and you are entitled to 
more profit, according to the writer’s 
views. You will find it no trouble to 
get more profit, whether you are entitled 
to it or not. This is what counts. People 
are not going to pay you more for a 
sandwich unless you put something more 
into it. You may cut your bread thinner 
than the five-cent man, actually give less 
bread, yet collect more money. You give 
less bread, but you put in more taste. 
Brains tell, and the man who mixes them 
with his products always gets bigger re¬ 
turns, whether he be making a sandwich 
or painting a picture. 

Now, the point is raised that we have 
arbitrarily doubled the price of our 
sandwich. People won’t stand for it— 
that is the fear. Will they stand for it, 
or won’t they? You can easily find out. 
But do not increase price without in¬ 
creasing value, and then claim that the 
public would not stand for better goods. 
The American public generally wants the 
best, and the price doesn’t figure if you 
can deliver the goods. We are young 
yet, perhaps we are extravagant, but 
most of us have mastered the lesson that 
the best is the cheapest in the long run. 
Particularly can we understand this in 
connection * with food products. The 
American wants good food and is willing 













The Food Feature 


to pay for good food, and he is right, 
for starving the body saves but little 
money and brings on a multitude of ills. 

Breakfast at the Soda Counter. 

A druggist having a down-town loca¬ 
tion in a section where there were many 
rooming houses got started in the break¬ 
fast business without any idea as to 
where he was going to wind up. He got 
to serving grape fruit to a young fellow 
who came in every morning. This young 
man brought in other young men; the 
druggist made something of a feature of 
his grape fruit, and before long he was 
serving twenty to thirty customers every 
morning. One day his original customer 
said to him: “If you will put in Tiptop 
Oats (naming a certain popular brand) 
you can get my entire breakfast order. 
All I want for breakfast is half a grape 
fruit, a bowl of oats and a cup of coffee. 
I get my grape fruit here, and then I go 
to a lunch room for my oats and my 
coffee. You can handle the business 
easily, and you might as well get my 
entire order. See?” 

The druggist saw. 

He put in the staple breakfast foods, 
a coffee urn, and was ready for break¬ 
fast business. The breakfast foods were 
very easily handled. They came in neat 
packages, and all that the dispenser had 
to do was to measure out a certain quan¬ 
tity and serve it with milk or cream. 
Coffee was just as easy to serve as soda 
water. The new features fitted right in 
with the general scheme of things, and 
no traditions were violently wrenched. 
The druggist didn’t care so much for 
dispensing food. He had an idea that 
food should be retailed from a lunch 
room. But as for serving cereals and 
coffee, why, that wasn’t exactly dispens¬ 
ing food. Don’t you See? Anyhow, the 
breakfast business grew. More and 
more young men came in for grape fruit, 


and cereals, and coffee, and the business 
flourished like a green bay tree. 

One day some young man suggested 
that a couple of boiled eggs, three-min¬ 
ute eggs, would hit him about right. 
There was a bowl of eggs on the coun¬ 
ter, there for the purpose of serving egg 
phosphates or other egg drinks, and in 
an urn hot water was steaming merrily 
away. The customer argued that placing 
the eggs in the hot water for three min¬ 
utes would not be violating professional 
ethics. The clerk was doubtful, but 
finally gave in. The proprietor decided 
that boiled eggs were within the rules, 
an after that boiled eggs were on the 
breakfast list. After this first step, other 
dishes were added one by one, until 
finally a short-order cook was installed, 
and now this drug store serves almost 
any dish that you can get at a lunchroom. 
A very large breakfast business is done. 
Eggs in their various styles, boiled, fried, 
poached, constitute the leader, but more 
ambitious dishes are also served. You 
can get corned-beef hash, hot cakes, or 
even waffles. 

The cooking is done in a room above 
the store and a dumb-waiter service is 
maintained. By ten o'clock all break¬ 
fasts have been served, things are cleared 
away, and the regular soda-water busi¬ 
ness gets into full sway. No odor of 
cooking penetrates this store, for care is 
taken to avoid this; the food feature is 
conducted in a clean, high-class manner. 
The druggist was a little afraid at first 
that a food feature might crowd aside 
his soda business and cause the latter to 
fall off. The contrary has been the re¬ 
sult, for the soda-water business has in¬ 
creased steadily day by day. This is 
always the case when an allied depart¬ 
ment is installed. The new department 
brings in people who drink soda, or it 
may be that the general activity stimu¬ 
lates the soda business. At any rate, 


176 







The National Soda Fountain Guide 


under such circumstances, the soda-water 
business always shows an increase. 

Another druggist patterned after Drug¬ 
gist Number One to the extent of put¬ 
ting in the staple breakfast foods, those 
that may be served without cooking. 
This druggist, for various reasons, pre¬ 
fers not to install a cooking department. 
At the same time, he is willing to do 
what breakfast business he can, and he 
does do a very fair business in the staple 
cereals and more popular breakfast 
foods. 

He has a menu card which reads as 
follows: 

BREAKFAST BEVERAGES. 


Tea . 5c. 

Coffee . 5c. 

Cocoa . 5c. 

Milk. 5c. 

Half-and-half .10c. 


He serves boiled eggs in winter, as 
he has hot water already at hand, but 
he serves eggs in no other style. In 
summer he has a great run on fruit in 
season. When strawberries are in season 
this store serves for breakfast a very 
fine dish of strawberries with cream. 
The druggist, having made special ar¬ 
rangements with some shippers, gets a 
very fine grade of berries and sells them 
at his own price. He serves blackberries 
and raspberries in season, also fresh 
sliced peaches. He makes quite a specialty 
of these berries and fruits, and has a 
big following. He serves oranges all the 
year ’round, also sliced bananas. 

Both these druggists claim that their 
fountains were not bringing in sufficient 
revenue during the early morning hours, 
and that it was consequently up to them 
to do something to stimulate trade. Their 
breakfast business is new business, and 
business which was formerly going else¬ 
where. In other words, out of exactly 
the same territory they have managed to 
extract some extra business. The man 


who was buying his grape fruit at the 
drug store and his cereal at a restaurant 
offers a good example. Now the drug¬ 
gist gets all his business and sells him 
a cup of coffee besides. The druggist 
has not gained a new customer; he is 
simply selling an old customer more 
stuff. This is good business; this is the 
way to do business.. Your old customers 
know you. It may be that you can get 
them to increase their business more 
easily than you can reach out for new 
trade. At any rate, here is a case where 
that was accomplished. 

The druggist who is paying $6,000 or 
more yearly rental for a store, and a ^ 
small store at that, has to figure close 
to the cushion. These druggists will tell 
you that they can not afford to permit 
their fountains to be idle for even a few 
moments during the day. If there are 
dull hours it is up to them to find some¬ 
thing to fill in. These druggists have 
found the food feature in all its phases 
a great help, and they have found the 
breakfast feature to be a particularly 
good thing to help pay rent. A drug¬ 
gist in a down-town section can not 
expect much soda business from seven 
to nine. He may do some business, but 
there is no reason why trade should be 
rushing in the early morning. Men who 
are hurrying to their offices are not likelv 
to stop and drink soda, and the women 
have not begun to get down town at that 
hour. Things are dull at the fountain, 
and if a breakfast business can be built 
up it is just the thing to fill in those 
early morning hours. It does not inter 
fere with the regular business, and it 
brings in brand new trade, dollars which 
might otherwise have flown by. 

Lunch. 

In running a food feature, with the 
down-town druggist the noon period is 
the most profitable. Lunch is his most 
prominent item. The up-town druggist 


177 


E 













The Food Feature 


probably does better with hot . soda and 
its kindred features throughout the after¬ 
noons or evening, for people in a home 
neighborhood do not go out to get lunch. 
But down town in our cities there are 
many thousand people who must be fed 
at lunch time. In some cities, one large 
office building will send out a thousand 
or more people at the lunch hour. This 
means business, plenty of business, for 
somebody, and the druggists are begin¬ 
ning to get their share. It was the down¬ 
town druggist, the man with a very 
heavy rent to meet, who started the 
lunch feature on a large scale. Drug¬ 
gists of this type would do a rushing 
soda-water business throughout the 
morning hours, but business would drop 
off about noon, and not pick up again 
until about 1:30 or possibly 2 o’clock. 
It was easy to see the cause of this— 
the lunch-rooms were getting the busi¬ 
ness, and they were also getting a very 
large business which the druggist nevei 
saw at all. 

Take these immense cliff-like buildings 
that line the canyons of lower New York. 
At noon these buildings discharge myri¬ 
ads of human beings into the streets. 
So numerous are they that they resemble 
ants pouring forth from an ant-hill. All 
these people are in quest of lunch; they 
must be fed, and they must be fed in a 
hurry. 

To cater to them is good business; it 
is quick business and cash business. The 
goods do not have to be delivered in 
wagons, nor do they even have to be 
wrapped. There are no frills required. 
It is quick business—the best kind of 
business. The down-town druggist got 
the idea that he ought to secure 
some of this excellent business which 
was daily flowing past his store. Par¬ 
ticularly did this idea appeal to the man 
who was paying $6,000 or more each 
year in rent. 


Such men have been known to declare 
that their fountains must be doing busi¬ 
ness every minute of the day; that there 
must be no idle moments—certainly none 
during the busy hour of noon. If people 
forsake soda for sandwiches, then the 
answer is easy—give them sandwiches. 
Some of these big drug stores now re¬ 
semble lunch-rooms during the noon 
hour, but the customers are happy, the 
druggists are happy, and there is no¬ 
body to complain. 

The lunch proposition is daily becom¬ 
ing more and more a factor in the soda 
water business. While light lunch fits in 
naturally with hot soda, there are many 
stores doing a nice hot soda business, 
which could not be increased materially 
by adding light lunch such as is a winner 
down town. The up-town store is located 
in a neighborhood of homes. People in 
such a locality are not likely to go to 
the drug store for a sandwich. It will 
pay the local druggist better to play up 
the novelty side of hot soda and to cater 
for afternoon and evening business. With 
him, four o’clock tea will probably make 
a better leader than the twelve o’clock 
sandwich. Lunch is a necessity down 
town. A druggist in a busy down-town 
section or on a transfer corner can go 
after the light lunch business and make 
some money at it. A great many people 
think everything tastes better in a drug 
store, and the druggist can get their cus¬ 
tom every time. The druggist in the 
small town should not overlook the lunch 
feature, for in just such towns it is often 
difficult to get anything good to eat. 

For the benefit of druggists who are 
contemplating adding light lunch to their 
soda water departments, we give a light 
lunch list now being used by one of our 
large Eastern drug stores. To the writ¬ 
er’s mind there is nothing so interesting 
as that which is actually being done by 
a successful druggist. What man has 


178 









The National Soda Fountain Guide 


done man can do. Theory is all very 
well in its place, but if another druggist 
is actually making money out of a certain 
line the chances are that you can do the 
same thing. True, what goes in one 
locality does not always go in another 
section, but a list already in use by a 
successful druggist makes an excellent 
foundation to build upon. 

The drug store in question offers the 
following: 

Bouillons. 


Beef . 10c. 

Chicken .10c. 

Clam .10c. 

Oyster .10c. 

Tomato .10c. 

Tomato and beef.10c. 

Tomato and Clam.10c. 


These are served with two salted 
crackers or wafers to each cup of 
bouillon; also one olive. The olive is an 
added touch and is very popular with 
ladies. This little item has brought hun- 
A dreds of ladies into the store. Other 
dispensers in the neighborhood now 
serve olives in the same manner, but this 
druggist was the first one to start it and 
he has held his trade. It is the little 
things that count. Small brders of olives 
are also served as desired. 


Salads. 

Potato .15c. ‘ 

Lettuce .15c. 

Chicken, full portion.35c. 

Chicken, small order.20c. 


Here we have the more popular salads. 
Lettuce sells to some extent, but chicken 
. and potato salads are the best sellers 
everywhere. It is a good idea to adver¬ 
tise small orders or half portions for 
people who only want a bite. Five cents 
added to the price covers any waste in 
serving short orders, and even makes 
them more profitable in the long run. 


Sandwiches. 


Cheese . 

.10c. 

Ham . 


Salmon . 

.10c. 

Sardine. 

.10c. 

Tongue . 

.10c. 

Chicken . 

.15c. 

Minced ham and boiled egg. 15c. 

Here we have the 

more popular sand- 

wiches. These are all plain sandwiches, 

which may be made 

up cold. The only 


“fancy” touch lies in the minced ham and 
boiled egg sandwich, which is made 
of minced ham and hard boiled eggs 
chopped fine. While the dairy lunch¬ 
rooms are selling ham sandwiches at five 
cents, the drug store we mention has no 
trouble in selling a daintier sandwich 
at ten cents. Quality, not quantity, is 
the slogan at this store. 

Now there is nothing on this light 
lunch list that any dispenser can not 
easily handle. The bouillons come nat¬ 
urally under the regular hot soda sup 
plies, the sandwiches may be made up 
easily, and the salads may be obtained 
from a caterer, and in quantities to suit. 

To return to our light lunch list; the 
drug store in question also serves during 
cold weather cuts of mince, pumpkin, 
apple and lemon pie at ten cents a cut. 
In summer fresh fruit and berry pies are 
served. These pies are secured from a 
wholesale baker with a reputation for 
such goods. 

This completes our list. There is noth¬ 
ing unusual about this list. It includes 
plain, substantial stuff, and all frills are 
eliminated. The store is doing a big 
business on light lunch, and also on soda 
water, but it isn’t doing anything that a 
store with a similar location couldn’t 
do. There is no mysterious secret about 
its success. No secret formulas con¬ 
tribute to the same. It is simply sup¬ 
plying good stuff and getting a fair price 
for it, and any dispenser who takes up 
the same proposition can probably make 
































The Food Feature 


a success in proportion to his opportuni¬ 
ties. 

Another druggist carries about the 
same line of staples as in the list we have 
just described, but he is located near a 
fashionable seminary and consequently 
adds a few “frills” to please the young 
ladies. 

“These girls would not spend money 
for a ham sandwich,” declares this drug¬ 
gist. “Ham sandwiches are too common 
to suit their romantic natures. They 
want something different.” 

Accordingly, he offers during the 
school term the following: 


Sandwiches. 

Cream cheese.10c. 

Chopped olive.15c. 

Chopped mixed nut..15c. 

Chopped mixed pickle.15c. 


Over a foundation of cream cheese 
are sprinkled chopped olives, or chopped 
mixed nuts, or chopped mixed pickles, 
to make the sandwich desired. 

“This kind of stuff wouldn’t appeal to 
a business man,” remarks the proprietor 
of the store, “but the girls take to it like 
a duck takes to water. The girls have 
money to spend, they want to spend it, 
and I might as well allow them to spend 
it with me.” This druggist is right. 
You have to give your people what they 
want. A chopped olive sandwich may 
not be very nourishing, but it is easy 
to prepare, shows a wide margin of 
profit at the price, and if the young 
ladies want them you may as well have 
them on sale. The girls are not alone 
in demnnding this “frilly” stuff. There 
are men also who want something dif¬ 
ferent. 

“These people do not really know what 
they want,” one dispenser asserts. “They 
only know that they want something dif¬ 
ferent from staple stuffs. Show them 
any sort of a novelty and you can get 


their trade.” There may be something 
in this theory. 

Still another druggist, in addition to 
his staple food supply, tries to run what 
he calls his “leader.” One year his 
leader consisted of an oyster cocktail. 
He made it a point to pay a little more 
and to get a very high grade of oysters. 
He perfected a fine cocktail sauce. It 
contained the best ingredients, the horse¬ 
radish was a trifle better than the ordi¬ 
nary grade, and so on down the line. 
Special glasses were-purchased of neat 
design. This oyster cocktail was a leader 
in every sense of the word. It was 
something special. It was something 
that you couldn’t get everywhere. 

In addition to making it good, the drug¬ 
gist advertised it. He had up placards. 
He had reading notices in the daily 
papers. He pushed his oyster cocktail 
in every possible way. His customers 
also advertised it for him. The knowing 
young blade about town always likes to 
come in for a tidbit which can not be 
purchased elsewhere. He likes to bring 
in a friend; it stamps him as knowing 
his way about town. The druggist 
catered to this element, and to every 
element. His oyster cocktail got to be 
a well-known affair in that town, and is 
yet, although he has had other leaders 
from time to time. 

The oyster cocktail was run during the 
winter months, and supplanted in sum¬ 
mer by a crab cocktail, which was played 
up in turn. This druggist, realizing that 
the public is apt to tire of a specialty, 
does not try to run a specialty forever. 
Every year or two he evolves something 
new. His latest effort is a cold club 
sandwich, a sandwich containing a slice 
of cold ham, slice of cold chicken, slice 
of tomato in season, or a leaf of lettuce, 
with dressing over all. It is not hard to 
prepare, requires no cooking, and makes 
a cracking good seller at twenty-five 
cents. This druggist’s field is somewhat 













The National Soda Fountain Guide 


limited, because he does no cooking; all 
his dishes must be prepared cold. At the 
same time he does not lag behind the 
procession. He does as well with his 
cold club sandwich as some people would 
do with a hot club sandwich at the same 
price. The latter might really be bettei, 
but a good deal depends on how you 
push your goods. 

Still another druggist with a complete 
lunch equipment, cooking department, 
everything complete, makes it his plan 
to bring out a leader for every day of 
the week. Monday he has fish-balls, 
Tuesday corned beef hash, and so on 
down the line. On Friday, he makes a 
grand splurge with clam chowder, and 
he keeps this up right along, although 
he switches his other dishes from time 
to time. This man has a reputation for 
• clam chowder, and he draws custom for 
blocks and blocks. He sells gallons and 
gallons of clam chowder, which also ad¬ 
vertises his store and boosts his general 
soda business in a most effective way. 

We have cited here a number of 
plans for running a lunch feature. It 
is difficult to lay down a plan that will 
fit every case. Circumstances differ in 
the different cities, even in different sec¬ 
tions of the same city. Every one of 
these plans has its good points, and every 
one of them is making business for some 
druggist. The man who is interested 
can look them over and possibly adapt 
one of them to his own needs, perhaps 
combine two or more of them, or in some 
way evolve something suitable to his own 
needs. It may be that he can think up 
something which will beat any of these 
plans. There is more in the lunch propo¬ 
sition than some druggists think. To 
go into it you do not have to start a 
cafe. Do not try to start too big. Start 
rather with a couple of good sellers, 
original features, if possible, and then 
add to them as your lunch business 
grows. 


Afternoon and Evening Trade. 

To get afternoon business, something 
in the way of a novelty probably makes 
the best appeal. People have to eat 
lunch, and a great deal of this business 
will came to you without any effort on 
your own part. But afternoon business 
is different. The elusive nickel must be 
coaxed from the customer’s pocket then. 
The druggist with plenty of floor space 
for tables has the advantage when it 
comes to going after the afternoon busi¬ 
ness. Afternoon business comes prin¬ 
cipally from the ladies, and they like to 
take their time. You can not stand them 
before the counter in rows, wait upon 
them hurriedly, and then rush them away 
to make room for more customers. 
Neither can you change human nature. 
So it is better to make your preparations 
to cater to people as they are, rather than 
attempt to mold them to fit your own 
ideas. 

One enterprising druggist noticed that 
his wife and her girl friends liked to 
get together over a jar of peanut butter, 
spread their own crackers, absorb tea, 
and gossip. He transplanted the idea 
bodily to his drug store. He made ar¬ 
rangements with a manufacturing con¬ 
cern to put up peanut butter for him in 
little pots. These pots retail for forty 
cents each, and the order includes a 
plate of salted wafers. These orders are 
served at little tables which seat four, 
and four little plates and four “spread¬ 
ers” are served with each order. The 
druggist has paid some attention to get¬ 
ting up these accessories and has also 
gone to some expense. The china is 
dainty and of fairly good quality. The 
little spreaders are of silver plate of good 
grade, and are attractive. Tea comes 
extra, but is usually ordered, and is seryed 
in dainty pots. The idea is to serve 
everything so daintily as to cause special 
comment, and this idea is faithfully car¬ 
ried out to the last detail. The result 




















The Food Feature 


is that the ladies advertise this store by 
word of mouth, possibly the best adver¬ 
tising of all, and that a great business is 
done during afternoons. More business 
could be done if the ladies did not con¬ 
sume so much time at the tables, but the 
druggist realizes that this is a part of 
the game and wisely does not attempt 
to hurry them. He has plenty of floor 
space and has his tables arranged at the 
back of the room, where semi-privacy is 
secured. He is content to do a good 
business, and in this he is wise. Much 
of the charm of his plan lies in the fact 
that the ladies have plenty of time to sit 
and chat as they drink their tea. The 
time they thus consume naturally limits 
the number of customers that may be 
served during an afternoon, but the drug¬ 
gist figures his prices to provide for this. 
He gets a fair profit and he is content. 

This druggist also serves marmalade 
in pots—very English, marmalade is— 
and several kinds of cheese. These 
things, of course, need not be put up in 
special pots, but the druggist in question 
thinks it helps his business to do this. 
You see, peanut butter may be secured 
anywhere, but these cunning little special 
pots can only be secured at a certain 
drug store. The ladies like them, and 
when they find that they must go to 
some trouble to get them they like them 
all the more. Human nature, as the 
philosopher says, is very human. If you 
can get a line on woman nature you can 
make some money. The idea we have 
described is a very good one, and is 
getting the business. Sandwiches are 
also sold, of course, as are all the fancy 
confections usually dispensed from a soda 
fountain. The fundamental idea of a 
bevy of girls grouped around a jar of 
peanut butter is, however, the basis of 
this excellent business scheme. 

Tea, alone, makes a very good leader 
for catching afternoon trade. Tea may 
be served in single cups or in pots for 


two, three or more people. Tea served 
in pots is an excellent card to play up. 

AFTERNOON TEA AT BLANKE’S. 

This makes a very attractive sign to 
place in your window. 

Decidedly, afternoon tea is a winning 
card. It sounds well, looks well, and 
makes a good feature all around. A wise 
business man was trying to explain this 
to a druggist friend. 

“Go in for afternoon tea,” he advised. 
“It makes a hit with fashionable people.” 

“But I have no fashionable people in 
my neighborhood,” the druggist objected. 

“Maybe not,” was the reply, “but you 
have hundreds of people who would like 
to be fashionable.” 

It was even so. The druggist put in 
afternon tea, and very frequently you 
have to wait to secure a table at that 
store. 

If you have a room which can be used 
for this purpose, a tea garden makes 
a very attractive feature, or if you can 
set aside part of your main room it will 
answer almost as well. A great many 
druggists are using this idea. Japanese 
tea gardens naturally have the call, as 
China and Japan are so closely associated 
with tea. But Russian and Persian tea 
gardens have also been noted from time 
to time. A Japanese tea garden is very 
easily fitted up and the expense is slight. 
All you need is a few Japanese parasols 
and a lot of lanterns, and this kind of 
stuff does not cost very much. Some 
artificial cherry blossoms will help give 
the proper “atmosphere.” Almost any 
bright girl can get up an effective Japan¬ 
ese tea garden, and the expense will 
certainly not run very high. 

One druggist of the writer’s acquaint¬ 
ance has an apple orchard in which he 
serves tea. This consists of a room 
entirely covered with artificial apple 
boughs bearing artificial apple blossoms. 
This display, of course, cost some money, 



















The National Soda Fountain Guide 


as it had to be gotten up to order. But 
it is permanent, has lasted a long time 
and has been found most effective. Do 
not think because you are doing business 
in a small town that it is useless to adopt 
an idea of this sort. It may he that 
results in a small town will be much 
better than results in a large city. A 
large city, with its opera houses, theaters, 
concert rooms, picture galleries, and 
other attractions, offers hundreds of 
things to divert the public. Novelties 
abound on every side. There are won¬ 
derfully handsome stores and restaurants. 
A business man feels that he may have 
to spend several thousand dollars on a 
display, and then have his display fall 
flat. 

For evening business it is well to play 
up the regular line of hot soda drinks 
as much as you can. Hot soda ought to 
sell steadily throughout the evening, 
especially during very cold weather. 
Tomato, chicken and the other soups 
make good leaders. Clam broth ought 
to make a good seller and should please 
the most fastidious. There are some 
people who can not drink beef tea, no 
matter how good the brand may be, or 
who imagine they can not drink it, which 
probably amounts to the same thing. 
Clam broth, however, is said to be grate¬ 
ful to the most delicate stomach. Hot 
lemonade makes a good leader to play 
up during the season when colds are 
prevalent. People usually want hot 
lemonade just before retiring, and this 
gives you a leader to feature for very 
late business. A good thing to remem¬ 
ber, by the way, for nobody makes much 
of a try for late business. This might be 
a good card for an all-night drug store. 
There may not be very much of this late 
business, but it all helps. 

After the theater there is generally 
a run on hot soda, and with a good 
novelty you can make a special appeal 
to this trade. 


The oyster cocktail ma^ces a very fine 
specialty for after-theater trade, and the 
club sandwich is another good specialty 
to play up. In these specialties there is 
a field which may be worked by some 
druggists with gratifying results. The 
point is this: a great many people like 
a bite after the theater, but do not care 
to sit down for a heavy meal. They 
may be amply able to afford a big meal, 
but really do not care for it at that late 
hour. Then there are other people who 
can not afford to pay for a big spread, 
but who would like a modest bite. The 
young man out making a splurge over 
his best girl may be willing to spend his 
money regardless of consequences, but 
the sensible young married couple would 
prefer not to do this. If you go into a 
restaurant, you can hardly get out for 
less than $1.50 for the most modest order 
for two people, and if the drug store 
can fix you up for eighty or ninety cents, 
you will have saved nearly half this bill. 
There is a field here for the wise drug¬ 
gist, and if he cares to work it, he can 
build up a following. The druggist in 
the heart of the theater section can build 
up some after-theater business by adver¬ 
tising his feature. He should have 
placards displayed and he may possibly 
advertise to advantage in the theater 
programs. The druggist on the edge of 
the theater district can get some of this 
business. The up-town druggist can get 
some of it, but he will have to take a 
different tack. We will say that the 
customer has to ride home on the street 
cars. Now, he may as well get his club 
sandwich at one end of the line as 
another. But it will be necessary to 
acquaint the neighborhood with the fact 
that the druggist is running an after¬ 
theater food feature, and that the store 
will be open for the accommodation of 
late patrons. This can be done by cir¬ 
cularizing the neighborhood by means of 
placards and by word of mouth. 


183 









The Food Feature 


To Sum Up. 

We repeat that we hold no brief for 
the food feature. Every druggist must 
decide for himself as to whether he 
wishes to install such a feature or not. 
A great deal of money is being made in 
this way by different druggists and by 
dispensers who are not druggists. One 
man who comes vividly to mind has piled 
up a fine fortune from his soda fountain 
alone. He never sold a drug or an ounce 
of candy in his life; lie is neither a 
druggist nor a confectioner. He runs 
a big soda fountain with a food feature 
attached, and that is all he has ever run. 
He can draw his check for $50,000 today 
and not seriously tie up the bank account 
at that. He started with a little dinky 
soda fountain which he practically built 
himself. 

A druggist went into one of our big 
New York drug store at the noon hour 
and surveyed the scene. Men were eating 
sandwiches, pie, drinking coffee and tea, 
and the hubbub was something notable. 

“This doesn’t look like a drug store,” 
declared the visitor, “this looks like a 
lunch-room.” 

He spoke the truth. It did look like 
a lunch-room and nothing else; yet thirty 


minutes later it was the sedatest of drug 
stores again. This man pays all his 
working expenses from the profits of his 
food feature. This leaves his profits 
on other lines, and he has many of them, 
strictly net. 

One druggist of the writer’s acquaint¬ 
ance started his food feature by dispens¬ 
ing a good salmon sandwich, nothing 
more. The first day he opened one can 
of salmon; the second day two cans, and 
so on. We can not trace his progress 
step by step, but today he averages about 
fifty cans daily, and the business is still 
growing. And this salmon sandwich 
that he sells is only one of a dozen kinds. 
This is a very good way to start. Sand¬ 
wiches served in this way from canned 
goods may be quickly made up, and you 
can soon gauge your trade and open only 
a sufficient number of cans to handle 
the rush. If a wet day comes along, you 
can put your canned goods back on the 
shelf, unopened, and are nothing out. 
It is not necessary to start big. Start 
rather with a few good sellers, and then 
add to them as your business grows. 
Start to build in this way and you may 
soon be surprised at the results. 


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WRITE FOR CATALOGUE 

650 S. 

MARCUS RUBEN, Inc. 

State Street De P t. e CHICAGO 




















BUYERS’ GUIDE 



The Soda Fountain 
Buyers’ Guide 

• 

Druggists will find the subjoined Directory a source of continual assist¬ 
ance and convenience to them. Here is to be found, in alphabetical order 
and in readily referable form, a classified list of all the appurtenances and 
requisites connected with the Fountain and its administration, with the 
names and addresses of the leading manufacturers and dealers in the vari¬ 
ous commodities. When the druggist desires to order anything pertaining 
to the soda water business, from the Fountain itself down to paper nap¬ 
kins, all he has to do is to run his finger down this complete list, and 
instantly learn where his requirements may be satisfactorily supplied. 

In the list are included the names of all those manufacturers and 
dealers in Soda Fountain Supplies whose advertisements appear in the 
National Soda Fountain Guide, and in view of the part which these 
manufacturers have contributed towards the success of the Volume, we 
would naturally be gratified if all who get a copy of the book, would 
give these manufacturers the preference in placing their orders. 


ACCESSORIES. FOUNTAIN 

See Fountains and Accessories. 

ACID PHOSPHATE 

Hurty-Peck & Co., Indianapolis, Ind. 
Parke. Davis & Co., Detroit, Mich. 
Schieffelin & Co., New York, N. Y. 
Smith Co., J. Hungerford, Rochester, N.Y. 
West India Mfg. Co,, St. Louis, Mo. 

ACID PHOSPHATE BOTTLES 

Hance Brothers & White,Philadelphia,Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

APRONS, JACKETS AND COATS FOR 
DISPENSERS 

Ruben, Marcus, Inc., Chicago, Ill. 

BEEF EXTRACT 

Armour & Co., Chicago, Ill. 

Smith Co., J. Hungerford, Rochester, N. Y. 

BIRCH BEER 

See Birch Beer Extract. 

BIRCH BEER EXTRACT 

Bush & Co., W. J.. New York. N. Y. 
Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Smith Co.. J. Hungerford, Rochester, N. Y. 
West India Mfg. Co., St. Louis, Mo. 

BOTTLE CAPS 

See Syrup Bottle Caps. 

BOTTLES 

Acid Phosphate See Acid Phosphate 
Bottles. 

Syrup. See Syrup Bottles. 

BOTTLE WASHERS 

Whiteman Mfg. Co., Canton, O. 

BOUILLON CUBES 

Armour & Co., Chicago, Ill. 

Schieffelin & Co., New York, N. Y. 

bouillons 

Armour & Co., Chicago, Ill. 

Smith, J. Hungerford, Rochester, N. Y. 

BOWLS 

Cracked Ice. See Cracked Ice Bowls. 
Cream. See Cream Bowls. 

Crushed Fruit. See Fruit Bowls. 
Lemonade. See Lemonade Bowls. 

Punch. See Punch Bowls 

BRUSHES, TUMBLER 

See Tumbler Brushes. 


BUTTERMILK COOLERS AND DIS¬ 
PENSERS 

Allen Filter Co., Toledo, Ohio. 

BUTTERSCOTCH SUNDAE 

Cedar Rapids Candy Co., Cedar Rapids, 
Iowa. 

CABINETS 

Ice Cream. See Ice Cream Cabinets. 
CANS 

Ice Cream Packing. See Ice Cream 
Packing Cans. 

CAPS 

Syrup Bottle. See Syrup Bottle Caps. 

CARAMEL 

Bush & Co . W J.. New York. N. Y. 
Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Schieffelin & Co., New York, N. Y. 
Smith Co., J. Hungerford, Rochester, N.Y. 
West India Mfg. Co., St. Louis, Mo. 
Williamson & Co., D. D., New York, N. Y. 

CARBONATORS 

Automatic Carbonator Co., Minneapolis, Minn. 
Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia,Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Progressive M. & M. Co., Pana, Ill. 

Puffer Mfg. Co., Boston, Mass. 

Walrus Mfg. Co., Decatur, Ill. 

CARDINAL CHERRY 

Smith Co., J. Hungerford, Rochester, N.Y. 

CELERY- VESCE 

Century Chem. Co., Indianapolis, Ind. 

CHAIRS, TABLES AND STOOLS 

Celina Specialty Co., Celina, Ohio. 
Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia,Pa. 
Walrus Mfg. Co., Decatur, Ill. 

CHECKS 

Soda. See Soda Checks. 

CHERRY PHOSPHATE 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co., J. Hungerford, Rochester, N. Y. 
West India Mfg. Co., St. Louis, Mo. 

CHIPPERS 

Ice. See Ice Chippers. 

CHISELS 

Ice. See Ice Chisels. 


CHOCOLATE 

Armour & Co., Chicago, Ill. 

Foote & Jenks, Jackson, Mich. 

Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Huyler’s, New York, N. Y. 

Koko Food Co., Rochester, N. Y. 
Pennsylvania Chocolate Co..Pittsburg,Pa. 
Smith Co., J. Hungerford, Rochester,N.Y. 
Wilbur & Sons, H. O., Philadelphia, Pa. 

CHOCOLATE PITCHERS AND POTS 

Heisey & Co., A. H.,Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Rockford Silver Plate Co., Rockford, Ill. 

CHOCOLATE URNS 

Rowe, L. L., Boston, Mass. 

CHOPPERS 

Ice. See Ice Choppers. 

CIDERS 

Hurty-Peck & Co., Indianapolis, Ind. 
Warner-Jenkinson Co., St. Louis, Mo. 

CLAMS, MALTED 

See Malted Clams. 

CLARET PHOSPHATE 

Smith Co., J. Hungerford, Rochester, N. Y. 

COATS 

Dispensing. See Aprons, Jackets and 
Coats. 

COCOA 

Armour & Co., Chicago, Ill. 

Foote & Jenks, Jackson, Mich. 

Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Huyler’s, New York, N. Y. 

Koko Food Co., Rochester, N. Y. 
Pennsylvania Chocolate Co..Pittsburg,Pa. 
Smith Co., J. Hungerford, Rochester, N. Y. 
Wilbur & Sons, H. O., Philadelphia, Pa. 

COCOA BUTTER 

Pennsylvania Chocolate Co., Pittsburg, 
Pa. 

COCA-COLA 

Coca-Cola Co. Atlanta. Ga. 

COFFEE EXTRACT 

Abelsen & Scott, Providence, R. I. 

COFFEE FLAVOR, ARABIAN 

Abelsen & Scott, Providence, R. I. 

COFFEE URNS 

Major Mfg. Co., New York. 















BUYERS’ GUIDE—Continued 


COLORING FOR FRUIT SYRUI’S 

Abelsen & Scott, Providence, R. I. 
Armour & Co., Chicago, Ill. 

Bush & Co.. W. New York, N. Y. 
Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabce & Reynard, New York, 
N. Y. 

Schieffelin & Co., New York, N. Y. 

Smith Co., J. Hungerford, Rochester.N.Y. 
West India Mfg. Co., St. Louis, Mo. 

CONE HOLDERS 

See Ice Cream Cone Holders. 

CONE MACHINES 

See Ice Cream Cone Machines. 

CONE OVENS 

See Ice Cream Cone Ovens. 

CONES 

Ice Cream. See Ice Cream Cones. 

COOLERS 

Buttermilk. See Buttermilk Coolers and 
Dispensers. 

Grape Juice. See Grape Juice Coolers 
and Dispensers. 

Iced Tea. See Iced Tea Coolers and Dis¬ 
pensers. 

Milk. See Milk Coolers. 

Orangeade. See Orangeade Coolers. 

Tea. See Ice Tea Coolers. 

CORKSCREWS AND PULLERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

COUNTER DRAFT STANDS 

Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Progressive M. & M. Co., Pana, Ill. 
Walrus Mfg. Co., Decatur. Ill. 

CRACKED ICE BOWLS 

Armour & Co., Chicago, Ill. 

Heisey & Co., A H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

CRACKER DISHES 

Heisey & Co., A. H. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

CREAM BOWLS 

Fulton-Bell Co., New York, N. Y. 

Heisey & C.O., A. H., Newark. O. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

CREAM COOLERS 

Allen Filter Co., Toledo, O. 

CREAM PITCHERS 

Heisey & Co.. A H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

CREAM WHIPPERS 

Fulton-Bell Co., New York, N. Y. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

CRUSHED AND WHOLE FRUITS 

Armour & Co., Chicago, Ill. 

Foote & Jenks, Jackson, Mich. 
Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co.. J. Hungerford.Rochester.N.Y. 
Victoria Fruit Products Co., Brooklyn, N. Y. 

CRUSHERS 

Ice. See Ice Crushers. 

CUPS 

Sundae. See Sundae Cups. 

CUTTERS 

Ice Cube See Ice Cube Cutters. 

DISHERS 

Ice Cream. See Ice Cream Dishers. 

DISHES 

Cracker. See Cracker Dishes. 

Ice Cream. See Ice Cream Dishes. 

DISHER SCRAPERS 

See Ice Cream Disher Scrapers. 

DISINFECTANTS 

Washburn Purizone Co., Providence, R. I. 

DISPENSERS 

Drink. See Drink Dispensers. 

Ice Cream Cone. See Ice Cream Cone 
Dispensers. 

Straw. See Straw Dispensers. 

DISPLAY SODA WATER TABLE 

Bangs Drug Fixture Co., Boston, Mass. 
Fountain Specialty Co., Grand Haven, 
Mich. 

Progressive M. & M. Co., Pana, Ill. 


DRAFT ARMS 

Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Progressive M. & M. Co., Pana, Ill. 

Puffer Mfg. Co., Boston, Mass. 

Walrus Mfg. Co., Decatur, Ill. 

DRAFT TUBE, Patent Soda. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Puffer Mfg. Co., Boston, Mass. 

DRINK DISPENSERS 

Allen Filter Co., Toledo, O. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa 

Multiplex Faucet Co., St. Louis, Mo. 


FREEZERS 

Ice Cream. See Ice Cream Freezers. 

FRUIT BOWLS 

Bush & Co., W. J., New York. 

Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 
Progressive M. & M. Co., Pana, Ill. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
Tarentum Glass Co., Tarentum, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

FRUIT ESSENCES. ARTIFICIAL 
Bush & Co., W. J., New York, N. Y. 

Hance Brothers & White,Philadelphia,Pa. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Puffer Mfg. Co., Boston, Mass. 

West India Mfg. Co., St. Louis, Mo. 

186 


FRUIT ESSENCES, NATURAL 

Hance Brothers & White.Philadelphia.Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Schieffelin & Co., New York, N. Y. 

FRUIT JUICES 

Armour & Co., Chicago, Ill. 

Bush & Co., W. J., New York, N. Y. 

Hance Brothers & White.Philadelphia.Pa. 
Schieffelin & Co.. New York. N. Y. 
Victoria Fruit Products Co.. Brooklyn, N. Y. 

FRUIT LADLES 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Whitall Tatum Co., Philadelphia, Pa. 


ICE BREAKERS 

Machines. See Ice Crushers. 

ICE CHISELS 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

ICE CHOPPERS 

Reinhold Mfg. Co., Detroit, Mich. 

ICE CREAM BRICK TANKS. 

Chocolate Cooler Co., Grand Rapids, Mich. 

ICE CREAM CABINETS 

Chocolate Cooler Co., Grand Rapids, Mich. 
Doering & Son, C., Chicago, Ill. 

Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons Robt. M., Philadelphia, Pa 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Progressive M. & M. Co., Pana, Ill. 
Walrus Mfg. Co., Decatur, Ill. 


EGG BOWLS 

McKee Glass Co., Jeannette, Pa. 

ELECTRIC DRINK MIXER 

Fulton-Bell Co., New York, N. Y. 
Progressive M. & M. Co., Pana, Ill. 

ESSENCES 

Fruit. See Fruit Essences. 

ESSENTIAL OILS 

Bush & Co., W. J., New York, N. Y. 
Hurty-Peck & Co., Indianapolis, Ind. 
Lueders & Co., Geo., New York N. Y. 
West India Mfg. Co., St. Louis, Mo. 

EXTRACTS 

Beef. See Beef Extracts. 

Birch Beer. See Birch Beer Extract. 
Coffee. See Coffee Extract. 

Flavoring. See Flavoring Extracts. 

FLAVORING EXTRACTS 

Armour & Co., Chicago, Ill. 

Bush & Co.. W. J.. New York. N. Y. 
Hance Brothers & White.Philadelphia.Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Parke, Davis & Co., Detroit, Mich. 

Puffer Mfg. Co., Boston, Mass. 

Schieffelin & Co., New York, N. Y. 
Smith Co.. J. Hungerford, Rochester.N.Y. 
West India Mfg. Co., St. Louis, Mo. 

FOAM PREPARATIONS 

Armour & Co., Chicago, Ill. 

Bush & Co.. W. J., New York, N. Y 
Hance Brothers & White.Philadelphia.Pa. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Schieffelin & Co. New York, N. Y. 

Smith, J. Hungerford, Rochester, N. Y. 
West India Mfg. Co., St. Louis, Mo. 

FOUNTAIN ROCKERS 

Fountain Specialty Co., Grand Haven, 
Mich. 

Progressive M. & M. Co., Pana, Ill. 

Puffer Mfg. Co., Boston, Mass. 

Walrus Mfg. Co., Decatur, Ill. 

FOUNTAINS AND MECHANICAL ACCES¬ 
SORIES 

Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Fulton-Bell Co., New York, N. Y. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Marsh Automatic Soda Fountain Co., 
Detroit, Mich. 

Progressive M. & M. Co., Pana, Ill. 
Western Cabinet & Mfg. Co., Kansas City, Mo. 
Walrus Mfg. Co., Decatur, Ill. 

FOUNTAINS, SEALED 

Puffer Mfg. Co., Boston, Mass. 

FOUNTAIN SUPPLIES 

Allen Filter Co., Toledo, O. 

Fountain Specialty Co., Grand Haven, 
Mich. 

Lock Stub Check Co., Brooklyn, N. Y. 


FRUIT RIPES 

Hance Brothers & White.Philadelphia.Pa. 

FRUITS 

Crushed. See Crushed and Whole Fruits 
Whole. See Crushed and Whole Fruits. 

FRUIT SYRUPS 
Armour & Co., Chicago, Ill. 

Foote & Jenks, Jackson, Mich. 

Hance Brothers & White.Philadelphia.Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Schieffelin & Co., New York, N. Y. 
Smith, J. Hungerford, Rochester, N. Y. 

GELATIN FOR ICE CREAM 

Hurty-Peck & Co., Indianapolis, Ind. 
Warner-Jenkinson Co., St. Louis, Mo. 

GINGER ALE 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co.. J. Hungerford, Rochester, N. Y. 

GINGER ALE BOTTLE HOLDERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

GLACES 

See French Fruit Glaces. 

GLASSES 

Ice Cream. See Ice Cream Dishes. 
Sherbet. See Sherbet Glasses. 

Soda. See Tumblers. 

GLASS HOLDERS. 

See Tumbler Holders. 

GOLDEN ORANGEADE 

Smith, J. Hungerford. Rochester, N. Y. 

GRAPE JUICE 

Armour & Co., Chicago, Ill. 

Foote & Jenks, Jackson, Mich. 

Fremont Grape Juice Co., Fremont, O. 
Hance Brothers & White.Philadelphia.Pa. 
Naboth Vineyards, Brocton, N. Y. 

Smith Grape Juice Co., J. Hungerford, 
Rochester, N. Y. 

Welch Grape Juice Co., Westfield, N. Y. 

GRAPE JUICE COOLERS AND DIS¬ 
PENSERS. 

Allen Filter Co., Toledo, O. 

Perfection Cooler Co., Stoughton, Mass. 

GRAPE SYRUP 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co., J. Hungerford, Rochester, N. Y. 

HOLDERS 

Glass and Tumbler. See Tumbler Hold¬ 
ers. 

Ice Cream Cone. See Ice Cream Cone 
Holders. 

Menu Card. See Menu Card Holders. 
Napkin. See Napkin Holders. 

Spoon. See Spoon Holders. 

Straw. See Straw Holders. 

Towel. See Towel Holders. 

IIOT SODA URNS 

Armour & Co., Chicago, Ill. 

Fulton-Bell Co., New York, N. Y. 
Lippincott, Inc., A. H. & F. H„ Phila¬ 
delphia, Pa. 

Rowe, L. L., Boston, Mass. 

Smith Co., J. Hungerford, Rochester, N. Y. 















BUYERS’ GUIDE—Continued 


ICE CREAM CANS. 

Chocolate Cooler Co., Grand Rapids, Mich. 

ICE CREAM CONE HOLDERS 

Heisey & Co., A. H. 

McKee Glass Co., Jeannette, Pa. 

ICE CREAM DISHERS 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Eoston, Mass. 

ICE CREAM DISHER SCRAPERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

ICE CREAM DISHES 

Greei. & Sons, Robt. M., Philadelphia, Pa 
Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila 
delphia. Pa. 

McKee Glass Co., Jeannette, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

ICE CREAM FREEZERS 

Green & Sons, Robt. M., Philadelphia, Pa 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

ICE CREAM LADLES 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Whitall Tatum Co., Philadelphia, Pa. 

ICE CREAM TACKING CANS 

Chocolate Cooler Co..Grand Rapids,Mich 
Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

ICE CREAM POWDER 

Abelsen & Scott, Providence, R. I. 

Foote & Jenks, Jackson, Mich. 

Smith, J. Hungerford, Rochester, N. Y 
Warner-Jenkinson Co., St. Louis, Mo. 

ICE CREAM SPOONS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
Whitall Tatum Co., Philadelphia, Pa. 

ICE CRUSHERS 

Green & Sons, Robt. M., Philadelphia, Pa, 
Lippincott, Inc., A. IT. & F. H., Phila¬ 
delphia, Pa. 

Wharton, J. S. Lovering, Philadelphia, Pa. 

ICE CUBE CUTTERS 

Reinhold Mfg. Co., Detroit, Mich. 

ICE PICKS 

Green & Sons, Robt. M., Philadelphia. Pa 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Whitall Tatum Co., Philadelphia, Pa. 

ICE SHAVERS 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Reinhold Mfg. Co., Detroit, Mich. 

Whitall Tatum Co., Philadelphia, Pa. 

ICE SHREDDERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

ICED TEA COOLERS AND DISPENSERS 

Allen Filter Co., Toledo, O. 

INSTANTANEOUS HOT COCOA 

Koko Food Co., Rochester, N. Y. 

JACKETS 

Dispensing. See Aprons, Coats and 
Jackets. 

JARS 

For Straws. See Straw Holders. 
Stoneware. See Stoneware. 

JUICES 

Fruit. See Fruit Juices. 

Grape. See Grape Juice. 

Lime. See Lime Juice. 

KNIVES 

Lemon. See Lerr.on Knives. 

KOKO 

Hance Brothers & White,Philadelphia,Pa. 

KOKO-KAKS 

Koko Food Co., Rochester, N. Y. 

LADLES 

Fruit. See Fruit Ladles. 

Ice Cream. See Ice Cream Ladles 
Punch. See Punch Ladles. 


“LEMONADES” 

Tarentum Glass Co., Tarentum, Pa. 

LEMONADE BOWLS 

Heisey & Co., A H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

LEMON AND LIME SQUEEZERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

LEMON KNIVES 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Rockford Silver Plate Co., Rockford, Ill. 

LIMEADE 

Hance Brothers & White,Philadelphia,Pa. 
Smith Co., J. Hungerford, Rochester, N. Y 

LIME JUICE 

Magnus, Mabee & Reynard, New York 
N. Y. 

LIME JUICE AND KOLA 

Parke, Davis & Co., Detroit. Mich. 

LIQUID FRUIT ACID 

Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Smith Co.. J. Hungerford, Rochester, N. f. 

MACHINES 

Ice Cream Cone. See Ice Cream Cone 
Machines. 

MALO-CREME AND MALO-SCOTCH 

White-Stokes Co., Chicago, Ill. 

MALTED CLAMS 

Armour & Co., Chicago, Ill. 

MALTED MILK 

Borlick’s Malted Milk Co., Racine, Wis. 

MALT, FRUIT 

See Fruit Malt. 

MAPLE FLAVOR 

Bush & Co., W. J., New York, N. Y. 
Henderson, Thos., New York, N. Y. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus. Mabee & Reynard, New York. 
N. Y. 

West India Mfg. Co., St. Louis, Mo. 

MARSHMALLOW SHERBET 

Foote & Jenks, Jackson, Mich. 
Hurty-Peck & Co., Indianapolis, Ind. 

MATS 

Rubber Counter. See Rubber Countei 
Mats. 

MENU CARD HOLDERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Rockford Silver Plate Co., Rockford, III. 
METAL CEILINGS 

Wheeling Corrugating Co., Wheeling, 
W. Va. 

METAL POLISH 

Hoffman, G. W., Indianapolis, Ind. 
Hurty-Peck & Co., Indianapolis, Ind. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Walrus Mfg. Co., Decatur, Ill. 

MILK 

Malted. See Malted Milk. 

MILK CHOCOLATE 

Pennsylvania Chocolate Co., Pittsburg, Pa. 

MILK COOLERS 

Allen Filter Co., Toledo, Ohio. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

MILK-SHAKERS (Machines) 

Fulton-Bell Co., New York, N. Y. 
Lippincott, Inc., A. II. & F. H., Phila¬ 
delphia, Pa. 

MINERAL WATER SALTS, ARTIFICIAL 

Armour & Co., Chicago, Ill. 

Bush & Co., W. J.. New York, N. Y. 
Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York 
N. Y. 

Parke, Davis & Co., Detroit, Mich. 

MUGS AND STEINS 

Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

U. S. Glass Co., Pittsburg, Pa. 


NAPKIN HOLDERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

NAPKINS, TAPER 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

NUT SHAVERS 

Little Shaver Specialty Co., Cincinnati, Ohio. 

NUT SPECIALTIES 

Armour & Co., Chicago, Ill. 

Smith Co., J. Hungerford, Rochester, N. Y. 

OLIVE JARS 

U. S. Glass Co., Pittsburg, Pa. 

ORANGEADE 

Abelsen & Scott, Providence, R. I. 
Armour & Co., Chicago, Ill. 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith, J. Hungerford, Rochester, N. Y. 

ORANGEADE COOLERS 

Allen Filter Co., Toledo, O. 

Hance Brothers & White.Philadelphia.Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Perfection Cooler Co., Stoughton, Mass. 
Smith Co., J. Hungerford, Rochester, N. Y. 

ORANGE, RED MESSINA 

Hance Brothers & White,Philadelphia,Pa. 

O VENS 

Ice Cream Cone See Ice Cream Cone 
Oven-!. 

PERCOLATORS 

Syrup. See Syrup Percolators. 

PHOSPHATE 

Cherry. See Cherry Phosphate. 

PHOSPHATE AND BITTERS BOTTLES 

McKee Glass Co., Jeannette, Pa. 

PHOSPHATES, ACID 

See Acid Phosphates. 

PHOSPHATE SYRUPS 

Armour & Co., Chicago, Ill. 

Hance Brothers & White.Philadelphia.Pa. 
Smith Co., J. Hungerford, Rochester, N. Y. 

PICKS 

Ice. See Ice Picks. 

PINEAPPLE PRODUCTS 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co., J. Hungerford, Rochester, N. Y. 

PITCHERS 

Chocolate. See Chocolate Pitchers. 
Cream. See Cream Pitchers. 

Root Beer. See Root Beer Pitchers. 

POLISH 

Marble. See Marble Polish. 

Metal. See Metal Polish. 

POTS 

Chocolate. See Chocolate Pots. 

PULLERS 

Cork. See Corkscrews and Pullers. 
PUMPS 

Sink. See Sink Pumps. 

PUNCH BOWLS 

Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Tarentum Glass Co., Tarentum, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

PUNCH LADLES 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Rockford Silver Plate Co., Rockford, III. 
PURIZONE 

Washburn Purizone Co., Providence, R. I. 

REFRIGERATORS 

Doering & Son, C., Chicago, Ill. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Walrus Mfg. Co., Decatur, Ill. 

ROCHESTER ROOT BEER 

Smith Co., J. Hungerford, Rochester,N.Y. 

ROCK CANDY SYRUP 

West India Mfg. Co., St. Louis, Mo. 

ROOT BEER 

Smith, J. Hungeilord, Rochester, N. Y. 


187 
















BUYERS’ GUIDE—Continued 


ROOT BEER EXTRACT 

Bush & Co., W. J., New York, N. Y. 

Foote & Jenks, Jackson, Mich. 

Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Parke, Davis & Co., Detroit, Mich. 
Puffer Mfg. Co., Boston, Mass. 

Smith Co., J. Hungerford, Rochester, N. Y. 
West India Mfg. Co., St. Louis, Mo. 

ROOT BEER PITCHERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. \ 

U. S. Glass Co., Pittsburg, Pa. 

ROOT BEER TABLETS 

Hance Brothers & White,Philadelphia,Pa. 


SHAKERS, DRINK 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston. Mass. 

Whitall Tatum Co., Philadelphia, Pa. 

SHAVERS 

Ice. See Ice Shavers. 

SHERBET CUPS AND GLASSES 

Heisey & Co., A. H„ Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 
Tarentum Glass Co., Tarentum, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

SHOW CARDS AND SIGNS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Smith Co., J. Hungerford, Rochester. N. Y 

SHOW CASES 

Walrus Mfg. Co., Decatur, Ill. 


SPOONS 

Ice Cream. See Ice Cream Spoons. 

SPOONS FOR SODA WATER 

Fountain Supply Co., Grand Haven, Mich. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
Walrus Mfg. Co., Decatur, Ill. 

SPOON HOLDERS 

Heisey & Co., A. H. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Rockford Silver Plate Co., Rockford, Ill. 
U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 


STRAW HOLDERS 

Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
U. S. Glass Co., Pittsburg, Pa. 

STRAWS 

Coe Mfg. Co., New York, N. Y. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Stone Straw Co., Washington D. C. 

SUNDAE CUPS, GLASSES AND GOBLETS 

Heisey & Co.. A H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
Tarentum Glass Co., Tarentum, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 


TANKS, SYRUP 
See Syrup Tanks. 

TERPENELESS CITRUS CONCENTRA¬ 
TIONS 

Foote & Jenks, Jackson, Mich. 
Hurty-Peck & Co., Indianapolis, Ind. 

TICKETS, SODA 

See Soda Checks and Tickets. 

TOPPINGS 

White-Stokes Co., Chicago, Ill. 

TOWEL HOLDERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

TRATS 

See Serving Trays. 

TUMBLER BRUSHES 

Green & Sons, Robt. M., Philadelphia, Pa. 
Heisey & Co., A. H. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Whitall Tatum Co.. Philadelphia, Pa. 

TUMBLER HOLDERS 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 
Walrus Mfg. Co., Decatur, Ill. 

Whitall Tatum Co., Philadelphia, Pa. 

TUMBLERS 

Green & Sons, Robt. M., Philadelphia, Pa. 
Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 
Progressive M. & M. Co., Pana, Ill. 

Puffer Mfg. Co., Boston, Mass. 

Tarentum Glass Co., Tarentum, Pa. 

U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

TUMBLER WASHERS 

Fountain Specialty Co., Grand Haven, 
Mich. 

Green & Sons, Robt. M., Philadelphia, Pa. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rowe, L. L., Boston, Mass. 

Tarentum Glass Co., Tarentum, Pa. 
Walrus Mfg. Co., Decatur, Ill. 

Whitall Tatum Co.. Philadelphia, Pa. 
Whiteman Mfg. Co., Canton, O. 

URNS 

Hot Soda, See Hot Soda Urns. 

Hot Chocolate, See Hot Chocolate Urns. 
Hot Coffee, See Coffee Urns. 

Root Beer, See Root Beer Urns. 

VANILLA BEANS 

Magnus, Mabee & Reynard, New York, 
N. Y. 

Warner-Jenkinson Co., St. Louis, Mo. 
West India Mfg. Co.', St. Louis, Mo. 

VANILLA CONC. WITH TONKA 

Parke, Davis & Co., Detroit, Mich. 

VANILLA EXTRACT 

Abelsen & Scott, Providence, R. I. 

Armour & Co., Chicago, Ill. 

Hance Brothers & White,Philadelphia,Pa. 
Hurty-Peck & Co., Indianapolis, Ind. 
Magnus, Mabee & Reynard, New York, 
N. Y. 

Parke, Davis & Co., Detroit, Mich. 

Smith Co., J. Hungerford, Rochester, N.Y. 
Warner-Jenkinson Co., St. Louis, Mo. 
West India Mfg. Co., St. Louis, Mo. 

VIGORAL 

Armour & Co., Chicago, Ill. 

VIN-FIZ 

Vin-Fiz Co., Chicago, Ill. 

WATER COOLERS 

Allen Filter Co., Toledo, O. 

WATER FILTERS 

Allen Filter Co., Toledo, O. 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Major Mfg. Co.. New York. N. Y. 

Sparta Mfg. Co., South Bend, Ind. 

WILD CHERRY PHOSPHATE 

Hurty-Peck & Co., Indianapolis, Ind. 
Smith Co., J. Hungerford, Rochester, N. Y. 
West India Mfg. Co., St. Louis, Mo. 

“WIJNDER WURKER” DRINK DIS¬ 
PENSER 

Smith Co., J. Hungerford, Rochester, N. Y. 


SHOW CASE SODA TABLES 

Bangs, Drug Fixt. Co., C. H., Boston, 
Mass. 

Celina Specialty Co., Celina, Ohio. 
Fountain Specialty Co., Grand Haven, 
Mich. 

SINK PUMPS 

Bishop-Babcock-Becker Co., Cleveland, O. 

SODA APPARATUS 

Puffer Mfg. Co., Boston, Mass. 

SODA CHECKS AND TICKETS 

Lock-Stub Check Co., Brooklyn, N. Y. 

SODA COCOA 

Huyler’s, New York, N. Y. 

SODA DRAFT, Patent Lever 

Green & Sons, Robt. M., Philadelphia, Pa. 

SODA WATER DISPLAY TABLES 

Fountain Supply Co., Grand Haven, Mich. 

SODA WATER SPOONS 

See Spoons for Soda Water. 

SPICE SIFTERS 

Heisey & Co., A. H. 


SYRUP BOTTLE CAPS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

Puffer Mfg. Co., Boston, Mass. 

Rockford Silver Plate Co., Rockford, Ill. 

SYRUP BOTTLES 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

McKee Glass Co., Jeannette, Pa. 

Puffer Mfg. Co., Boston, Mass. 

U. S. Glass Co., Pittsburg, Pa. 

Whitall Tatum Co., Philadelphia, Pa. 

SYRUP PERCOLATORS 

Hurty-Peck & Co., Indianapolis, Ind. 
Whitall Tatum Co., Philadelphia, Pa. 

SYRUPS 

Fruit. See Fruit Syrups. 

Grape. See Grape Syrup. 

Phosphate. See Phosphate Syrup. 

Rock Candy. See Rock Candy Syrup. 

SYRUP TANKS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

TABLES 

Soda Fountain,See Chairs,Tables & Stools. 
Soda Fountain Display,See Display Tables. 


RUBBER COUNTER MATS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

SALT AND PEPPER SHAKERS 

McKee Glass Co., Jeannette, Pa. 

SCOOPS 

Ice Cream. See Ice Cream Scoops. 

SCRAPERS 

Ice Cream Dishers. See Ice Cream 
Disher Scrapers. 

SEASONING SETS 

Heisey & Co., A. H., Newark, Ohio. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia Pa. 

McKee Glass Co., Jeannette, Pa. 

“SELL MORE’’ BEVERAGE COOLERS 
AND DISPENSERS 

Allen Filter Co., Toledo, O. 

SERVING TRAYS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 

SETS 

Root Beer. See Root Beer Sets. 
Seasoning. See Seasoning Sets 

SHAKERS 

Milk. See Milk Shakers. 


SQUEEZERS 

Lemon. See Lemon and Lime Squeezers. 
Lemon and Lime Squeezers. See Lemon 
and Lime Squeezers. 

STEEL FOUNTAINS 

Puffer Mfg. Co.. Boston, Mass. 

STEERO BOUILLON CUBES 

Schieffe’.in & Co., New York. 

STEINS 

See Mugs and Steins. 

STOOLS, FOUNTAIN CHAIRS AND 
TABLES 

Fountain Folding. See Folding Stools. 

STORE FIXTURES 

Walrus Mfg. Co., Decatur, Ill. 

STRAINERS 

Lemon. See Lemon and Lime Strainers. 

STRAINERS FOR SHAKERS 

Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia. Pa. 

Puffer Mfg. Co., Boston, Mass. 

Whitall Tatum Co., Philadelphia, Pa. 

STRAW DISPENSERS 

Coe Mfg. Co., New York, N. Y. 
Lippincott, Inc., A. H. & F. H., Phila¬ 
delphia, Pa. 


188 



















189 













Insist upon 

Long shallow syrup )ars. 

(One FULL Gallon Capacity.) Have largest 
area (the bottoms) exposed to the really cold 
part of the Ice Chamber, which means colder 
syrups. 

Shallow jars are the easiest from which to dip 
Crushed Fruits. 

Insist upon 

Syrups and crushed fruits all in 
a row. 

Crushed fruits in bowls set in the workboard 
are entirely out of place. 

Insist upon 

Lined and insulated marble coun¬ 
ters. 

Very important. 

Prevents straining thru, and breaking of marble 
and adds to the economy of operation. Do not 
buy a skeleton marble counter. It has its 
faults. It is the cheapest kind of marble 
counter construction. 


Mr. Walrus says: 

The laugh will be on YOU when buying a 
Soda Fountain if YOU do not insist upon 

Syrup Pumps that are guaranteed 
for a lifetime. 

The Walrus kind are. 

They are Springless, Plateless, Dripless, 
Noiseless. 

Insist upon 

Detachable iceless ice cream cabi¬ 
nets. 

A very important feature. They can be 
removed, if need be, for repairs. It represents 
high-grade construction. 

Insist upon 

Soda counters with “Built-up” 
returns. 

They are very much stronger. 

Afford more serving space. 

No slopping over at ends from workboard. 

Insist upon 

Installed plumbing and electric 
wiring. 

Walrus Soda Fountains save purchaser from 
$25.00 to $100.00 plumbers’ and electricians’ 
expense. 

Insist upon 

An “Eitherway” Soda Fountain. 

By “EITHERWAY” we mean one that can 
be operated “EITHERWAY,” Ice or Iceless, 
with not a screw to turn, a knob to twist, or 
the working-over of any parts in order to use it 
“EITHERWAY.” 

Walrus is the inventor and sole manufacturer 
of the “EITHERWAY.” It’s a BIG feature 
you can not afford to pass up. 

Insist upon 

Proper location of ice cream cabi¬ 
nets. 

which is at the ends of the workboard. We 
place them in the center of the workboard, if 
you wish. Center placement is the cheaper— 
costs less to construct. We charge less, but 
the distribution of refrigeration is better where 
cabinets are located at ends of workboard. 

Insist upon 

High, roomy workboard. 

Note the wide expanse and desirable height of 
Walrus workboard, not cut in two with cabi¬ 
nets and divided into short, unusable stretches. 


SEE OPPOSITE PAGE. 


190 














































Avoid 


Avoid 


Elevated syrup Jars. 

The syrup jars should be on a level with the 
refrigeration line, not set high up above the 
refrigeration. Cold air will not rise. 

Avoid 

Initial cheapness in every partic¬ 
ular. 

It is invariably false economy. 

Avoid 

Soldered joints in metal work on 
workboards. 

The acid contained in almost every soldering 
flux will eventually cause rusting at the joints, 
which is one reason so many Soda Fountain 
workboards break apart at the soldered joints. 
Another reason is that solder is a soft metal, 
and under a strain soldered joints easily pull 
apart. Walrus construction of Apparatus, Ice 
Cream Cabinets and Workboard coverings 
almost totally eliminate soldered joints. Large 
sheets of pure German Silver, too heavy to be 
worked by hand, are formed by stamping with 
powerful machinery, thus eliminating soldered 
joints and thin metal, which dents so readily. 
No other make of Soda Fountain has anything 
like such metal work as that on the Walrus 
fountain. 

Avoid 

A fountain sold by assemblers. 

Assemblers buy parts from whatever source 
they can be obtained at the lowest figure. The 
maker’s name does not appear on the parts. 
Soda Fountain parts are not standardized. 
History shows that assemblers come and go. 
If you buy an assembled fountain and the 
assembler fails, where can you get new parts to 
replace worn parts? Buy a fountain that is made 
entirely by a legitimate manufacturer. Look up 
the rating of the manufacturer to ascertain 
whether or not he is financially responsible for 
his guarantees. 

Avoid 

Buying experiments. 

It requires years of experience on the part of a 
manufacturer to know how to build a reliable 
Soda Fountain. You would not go to your 
local blacksmith to make you an automobile, 
then why buy a home-made Soda Fountain ? 


Misleading specifications. 

The mere statement that a fountain has a 
German Silver workboard, an Onyx draft stand, 
a marble counter, or cork insulation, signifies 
nothing. There are many grades of each of 
these materials. Know what grade you are 
getting. Then, too, it requires skill to build 
something good from even good materials. For 
instance, you like bread and you know that it 
is made from flour, but if someone should give 
you a sack of flour, could you convert it into 
good bread ? Oftentimes high-class materials 
are wasted by not being properly manufactured. 

Read 

38 reasons why. 

These 38 reasons are Walrus specifications. 
Compare any other make of Soda Fountain 
with these specifications. You will then readily 
realize the vital features embodied in Walrus 
Soda Fountains, which features are not obtain¬ 
able in any other make. 

Read 

This twice and don’t forget it. 

We have hundreds of calls to furnish Walrus 
Interiors to replace worn out, would-be-Soda 
Fountain interiors. Why? First-time buyers 
are generally influenced by pretty pictures and 
price or term baits, but Soda Fountains are 
like watches—it is the works that count. Learn 
something about the works, or apparatus, of a 
Soda Fountain, then possibly you won’t have 
to buy a new interior long before a really good 
Soda Fountain would begin to even show wear. 

Send 

For our 1913 catalogs. 

We are extensive manufacturers of Soda Foun¬ 
tains, Bank Fixtures, Store Fixtures, Show 
Cases, Cooling Rooms, Refrigerator Show Cases, 
Ice Cream Cabinets. Also write us about Bent 
Wood Furniture, Metal Furniture and Carbo- 
nators. 

We have numerous distributers in all parts of 
the United States. Our product is on display 
in many cities. It is giving satisfaction to 
thousands of merchants in the United States, 
Canada, Mexico, Alaska, the Pacific Islands 
and Central America. 


Walrus Manufacturing Company, 

General Office and Factories, jst DECATUR, ILLINOIS, U. S. A. 


ST. LOUIS 
315 Market Street 


CHICAGO 

233 W. Jackson Blvd. 


KANSAS CITY 
424 W. Fifth Street 







There is Money in “(Jrilbe’S Method” 
Cost $15.30 per Gross—Profit $20.70 per Gross 


Grube s Method 


n 





for complete eradication of 
TOE CORNS, SOLE CORNS, 

BUNIONS, 


CALLOUSfS 

HEEL CORNS. 


SOFT CORNS, 

KILLS THE SEED. LEAVES SMOOTH SKIN. 

3100 Slate St. EXCELSIOR CHEMICAL CO.. CHICAGO. 


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• 171 


After 3 Minutes, No Pain! 


Display Card Easel—8x14 Inches 
ATTRACTS INSTANT ATTENTION 


RESULTS TO RETAIL DRUGGISTS 


Selling Grube’s Method One Drop Corn Remover 


Public Drug Co., 

Chicago. 

Grosses 

147 

8 

Time 

years 

Profit 

$3,042.90 

S. A. Brown Pharmacy, 

28-30 Fulton St., N. Y. 

11 

3 

years 

227.90 

Keystone Pharmacy, 

Windber, Pa. 

2 

4 

mos. 

41.40 

W. & W. Pharmacy, 

East Liverpool, O. 

2 

6 

mos. 

41.40 

J. F. Bomra Drug Co., 

Evansville, Ind. 

22 

2 

years 

445.80 

Vogeli Bros. Drug Co. 

Minneapolis, Minn. 

24 

3 

years 

496.80 

W. N. Rehlaender, 

Lincoln, Neb. 

7 

18 

mos. 

144.90 

E. Schneider & Co., 

San Diego, Cal. 

39 

2b£ years 

807.30 

French Drug Co., 

Tacoma, Wash. 

20 

l 

year 

414.00 

A. W. Rocher, 

Bozeman, Mont. 

3 

1 

year 

62.10 

Kelly & Pollard, 

El Paso, Tex. 

5 

18 

mos. 

103.50 

Miles City Drug Co., 

Miles City, Mont. 

3 

18 

mos. 

62.10 


No “agents,” “distributors” or “commission” 
accounts in above statement. They are all 
straight acceptances and paid for. 


Grube’s Method One Drop Corn Remover 

Retails for 25 Cents : $1.50 Per Dozen 

$18.00 Per Gross, less 15 per cent, $15.30 

WITCH HAZEL BULLETS (Grube’s) for Piles, Per Dozen $1.50 


.191 

EXCELSIOR CHEMICAL CO., 3100 State Street, Chicago: 

Send.gross Grube’s Method One Drop Corn Remover @ .$18.00 less 15 per cent. 

Will display the whole lot in window. 

Ways and means with first order to make 

a successful sale. .. 


192 









































































APR 24 1913 


If You Serve Chocolate 
Be Sure It’s “Koko” 


T HE Soda Fountain is but an adjunct to the drug store. It is not and 
should not be made to appear as the main thing. The chief business of 
the pharmacist is to sell drugs. And soda water has been taken on as a 
side line and to “help out” the profits. But it can “help out” in this way not 
only directly but indirectly. The fountain can be made to attract other cus¬ 
tomers more in the line of professional pharmacy. It can be made the most effect¬ 
ive of all advertisements for the strictly pharmaceutical part of the drug store. 


If the flavors dispensed bear the Hall mark 
“H. B. W.” and if the drinks are daintily and 
otherwise properly served, they will please the 
popular taste. They will strike the public as 
being made, as, indeed, they will be, of the very 
best and purest of materials. This will cast a 
favorable reflection upon your entire store. 

It will not only bring reputation to your 
fountain, but will inspire confidence in you 
as a skillful and capable pharmacist. The 
people will buy their drugs of you and bring 
their prescriptions to your store to be filled. 

In this way the soda fountain can be con¬ 
verted into the best possible advertisement 
for the purely pharmaceutical part of your 
business. 

But to make it serve this useful purpose, 
you cannot afford to buy cheap materials. 
The best obtainable, only, should be em¬ 
ployed ; and thousands of druggists will testify 
that those of Hance Brothers & White can 
always be depended upon to come up to this 
high standard. 


Our “Fruit Ripes’’ (Concentrated Syrups), 
our pure Fruit Juices and other soda water 
requisites are the result of long experience, 
the most approved methods of manufacture 
and the use of the most recent inventions and 
discoveries. 

We have had fifty years of experience in 
determining what varieties of fruits are best, 
and it is from these only that our Syrups and 
J uices are derived. 

Our “KOKO” (the trade name of our 
Soluble Fountain Chocolate) is a product of 
unusual excellence. It is manufactured from 
a blend of cocoa beans of the highest quality. 
It makes a peculiarly rich and finely flavored 
syrup, which does not grease the glasses 
or leave a disagreeable furry taste in the 
mouth. 

There is no other exactly like it. There is 
none so good. It will please your customers 
and cause them to come back for more. 

It will advertise your fountain and your 
store; therefore, 


If You Serve Chocolate, Be Sure It’s 

“KOKO” 


T HIS and our other products can be obtained from all jobbers, but we shall be glad to 
answer any inquiries regarding them. Our facilities for preparing soda water requisites 
are nowhere excelled. Philadelphia being the leading fruit market of the country, we 
are able to obtain at our very door all fruits in season, and in such quantities as to insure 
every advantage in the way of price and quality. 

We are pioneers in supplying pure natural fruit flavors for the great American 
Soda Water Trade, and from the first have stood for the high standards which 
have established our reputation, and by these standards we shall continue to abide. 

Specify “H. B. W.” on your orders, 
and in this way get the best 

HANCE BROTHERS & WHITE ■ PHILADELPHIA, PA. 



















































































































































































































































































































































































































